Rockport Lobster Stew
1 cups half & half cream
1 tablespoon lobster or seafood base
2 tablespoons butter
1 Chef Ready Lobster Tail Meat
1/2 tablespoon Paprika dash of celery salt
1 tablespoon tomato paste
1 tablespoon cooking sherry
oyster crackers as garnish or served on side
Pull lobster tail meat from shell. Heat a skillet over medium heat butter. Once the butter is melted, then add the lobster, tossing to coat. Cook the lobster, flipping occasionally, until it is just opaque and bright red, about 4 to 5 minutes. Reserve cooked tail meat.
Immediately add to buttered pan tomato paste, lobster base, paprika and half a cup of cream. Stir until ingredients are mixed well, add sherry and the rest of the cream. Stir until smooth and hot put on bowl add lobster tail to center, serve with oyster crackers, knife, fork and spoon.
