"The lobster stew is an enduring favorite at the Jordan Pond House, a historic restaurant in the park. It gets even better when made the night before and reheated the following day."
2 large lobsters (about 4 pounds total), steamed, meat freshly picked
4 tablespoons (1/2 stick) butter
1 tablespoon paprika
1 cup sherry wine
4 cups milk
2 cups heavy cream
1 tablespoon Better Than Bouillon lobster base
salt and ground black pepper
fresh chives, chopped, for garnishing
Chop the lobster meat into bite-size pieces. You should have about 4 cups.
In a large skillet over medium heat, melt the butter. Add the lobster meat, sprinkle with paprika, and cook for about 5 minutes until warmed through, stirring to coat the lobster evenly with the butter. Pour in the sherry and bring to a simmer for 3 to 5 minutes, then remove from the heat.
In a large saucepan over medium-high heat, combine the milk and heavy cream and heat until the edges start to bubble, being careful not to boil the mixture. Stir the lobster base into the hot milk mixture. Add the lobster meat with its pan sauce and cook for 5 minutes to allow the flavors to blend. Season with salt and pepper to taste.
Ladle into bowls and serve with a sprinkle of chives on top.