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Maine Lobster Chowder (by PB)

12 ounces cooked Maine lobster meat
1 cup 1/4" cubed potato
1 cup 1/4" cubed carrots
¼ cup diced onion
¼ cup diced celery
4 ounces chilled butter
3 Tablespoons dry cocktail sherry
½ cup lobster or fish stock
1 pinch thyme
1 teaspoon paprika
1½ quarts heavy cream
2 Tablespoons parsley
2 Tablespoons chervil
1 pinch salt & pepper, to taste

Cut lobster meat into bite size pieces.

Blanch and cook potato and carrots. Sauté onions and celery in butter. De-glaze the pan with sherry and add stock, thyme, paprika and reduce by half. Add heavy cream and bring to a boil, reduce heat then add the remaining ingredients and simmer 10-12 minutes. Season with salt and fresh ground pepper.

Ladle into bowls, serve with crusty bread and a green salad