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.
- 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)
- In a small fry pan, heat the olive oil over medium high heat and sauté the shallots and garlic for one minute.
- Deglaze the pan with the white wine.
- Add the Worcestershire sauce, Tabasco, and thyme. Sauté for two minutes.
- Deglaze the pan a second time. Use sherry this time.
- 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.