The small legs of two cooked lobsters, chopped

1 onion, thinly sliced

1 clove garlic, finely chopped

1/4 teaspoon (1 ml) paprika

2 tablespoons (30 ml) butter

1/2 cup (125 ml) sherry

4 cups (1 litre) chicken broth

2 teaspoons (10 ml) cornstarch

1 tablespoon (15 ml) water

1/4 cup (60 ml) diced chorizo

Salt and pepper

In a saucepan, sauté the lobster legs, onion, garlic, and paprika in the butter for about 5 minutes or until the bottom of the pan starts to brown. Season with salt and pepper. Deglaze with the sherry. Add the broth and bring to a boil. Reduce by two thirds. Drain the sauce.

In a small bowl, dissolve the cornstarch in the water. Gradually pour in the sauce and bring to a boil, stirring constantly with a whisk. Add the chorizo and adjust seasoning. Add the lobster to the sauce and heat through. Set aside.

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