The Coulter Kitchen

3 lobster tails, in shells

1 tablespoon olive oil

2 shallots, minced

1/2 small onion, chopped

4 cloves garlic, minced

2 tablespoons flour

1/2 cup white wine

2 teaspoons worcestershire sauce

1 teaspoon tabasco

1 teaspoon course salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1/3 cup dry sherry (Apera)

1 tablespoon tomato paste

1 teaspoon paprika

2 cups heavy whipping cream

4 tablespoons unsalted butter

2 cups lobster base (see directions)

Fill large pot halfway with water and bring to a boil. Add lobster tails and boil for 8-10 minutes, or until shells are bright red and flesh is opaque. Remove the lobster from the boiling water and allow to cool. Reserve water- this will become your lobster base. Remove lobster from shell. Place lobster on a cutting board, remove veins then chop into bite size pieces and set aside. Throw the shells back into the water and boil another 10 minutes. Strain the water reserving 2 cups for the base. Heat olive oil in a saucepan over medium heat. Add shallots and onions and saute until tender (5-6 minutes). Add garlic and cook another 1-2 minutes. Add flour to the mixture and stir to combine. Cook 2 minutes. Slowly add wine, once mixture is smooth, add the worcestershire, tabasco, salt, pepper and thyme. Cook 1-2 minutes until thickened. Slowly add sherry, paprika, tomato paste and the reserved lobster base. Stir to combine well. Simmer uncovered for 10 minutes.  Blend mixture in a blender for smooth consistency. Return to saucepan and add heavy cream and butter. Bring mixture to a simmer, add salt and pepper, if required. Once simmering add lobster pieces and cook until heated through. Serve hot.

Yield: 4 servings