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Heat oil in pan. Chop garlic, shallots, carrots, celery, and onion. Saute in hot oil until onion becomes transparent. Add bay leaves, thyme, peppercorns, and Lobster cavity. Saute all ingredients until the vegetables turn brown.
Use 1/3 cup of the sherry to deglaze the pan, then add tomato puree, Lobster base, and water. Melt butter in a sauce pan, then add flour and blend with a wire whisk. Next add paprika, stirring vigorously with whisk. Set aside.
Let the stock reduce to 3/4 of a gallon, skimming top layer of oil off as it reduces. Next, strain the stock through a fine sieve and reserve the liquid. Put the stock on heat and add your roux. After this, you will strain through your sieve again. Add cream, Lobster meat and juices, remaining sherry, and salt and pepper to taste.
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