Ingredients
– 1 lb lobster meat, cooked and chopped
– 1 lb shrimp, peeled and deveined
– 4 cups fish stock (or chicken stock)
– 1 cup heavy cream
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1/2 cup dry sherry
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– Fresh chives or parsley for garnish
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Ladle
– Sharp knife
– Cutting board
– Measuring cups and spoons
Step-by-Step Instructions
To kick things off, I start by heating the butter and olive oil in my trusty Dutch oven over medium heat. Once melted, I add the diced onion and minced garlic, sautéing them until they become fragrant and the onion is translucent. It’s one of my favorite moments in cooking—the smell of sautéing aromatics fills my kitchen with warmth and makes my mouth water! After that, I pour in the dry sherry to deglaze the pot, scraping up any brown bits to layer on even more flavor. (See the next page below to continue steps…)