Decadent Lobster Stew
4 tablespoons butter
1/4 cup shallots, diced
2 cups lobster stock
1 pound fresh cooked lobster meat, chopped (save some claw pieces for garnish)
1 cup milk
1 cup evaporated milk
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon paprika
6 to 8 teaspoons creme fraiche
2 tablespoons fresh chives, chopped
Melt butter in a pot, add shallots, cook 4 to 5 minutes until tender. Add lobster stock, bring to hot simmer. Add lobster meat, continue cooking for 5 minutes.
Stir in salt, pepper, and paprika.
Add milk and cream, bring back to a simmer.
Pour into bowls, top with a teaspoon of creme fraiche, remaining claw pieces, and spinkle with chives.
Serves 6 to 8 people.