2 tablespoons onion, chopped fine
2 tablespoons celery, chopped fine
2 tablespoons carrots, chopped fine
½ tablespoon garlic, chopped fine
2 tablespoons olive oil
1 cup water
¼ cup sherry
½ cup brandy
½ teaspoon paprika
2 cups heavy cream
1 tablespoon lobster base
½ cup 26-30 shrimp, cooked, shelled and chopped
½ cup lobster meat, cooked and chopped
fresh chives, chopped
In a sauté pan over medium-high heat, add olive oil and bring to temperature. Add onion, celery, carrots and garlic and cook until carrots are soft, about 2 to 3 minutes.
Add water, sherry and brandy and cook 5 more minutes.
Add paprika and pour mixture through a strainer, retaining the liquid. Add cream and lobster base to broth and combine well.
Add shrimp and lobster meat and let mixture simmer for 10 to 15 minutes.
Garnish with sour cream and chives to taste and serve.