Lobster Chowder

Looking at the picture above of this fabulous lobster chowder reminds me of when I was young and stupid and I bought 8 Fitz and Floyd Salad plates and mugs (full retail price, too!). Why in the world would I buy 8 mugs when I don’t drink coffee or tea? Oh, well, they work fine for soups, too — and 30+ years later I still have them. These days, however, I shy away from anything with gold rims. Watching metal arc in a microwave can be amusing, I’m sure, but I’ll get my jollies some other way.
Ingredients:

• 1/2 lb lobster meat, cooked and shredded
• 3 tablespoons minced shallots
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1/4 cup white wine
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Tabasco sauce
• 1 teaspoon dried thyme
• 3 tablespoons dry sherry
• 1 teaspoon paprika
• 2 cups chicken broth, heated first
• 1 teaspoon Splenda (or sugar)
• 4 ounces tomato paste
• 2 bay leaves
• 2 cups heavy whipping cream
• 2 tablespoons green onions, thinly sliced. (for garnish)

Directions:

1. In a small fry pan, heat the olive oil over medium high heat and sauté the shallots and garlic for one minute.
2. Deglaze the pan with the white wine.
3. Add the Worcestershire sauce, Tabasco, and thyme. Sauté for two minutes.
4. Deglaze the pan a second time. Use sherry this time.
5. Add the paprika, the hot chicken broth, bay leaves, tomato paste, and combine well. Stir with a whisk. Cook another couple of minutes. Slowly add the cream, stirring well. Allow to simmer for two minutes. Add the lobster meat shortly before sering. Allow to warm through.