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In a saute pan heat a little oil over med-high
heat and saute shallots, onions, and garlic for
one minute.
Deglaze the pan with white wine.
Add the worcestershire, tabasco, and thyme and
saute for another minute.
Deglaze the pan with the sherry.
Add the paprika and then chicken stock.
Stir in tomato paste and add the bay leaves.
Simmer for 10 minutes.
Whisk in heavy cream and the butter and bring
to a boil.
Add the lobster and simmer until cooked
through.
Garnish with parsley on top and serve with
garlic bread.
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