Ragoût de langouste (spiny lobster stew)

Instructions

1. Shell the lobsters and cut the meat into medium-sized pieces.
2. Melt half the butter in a saucepan and sweat the finely chopped onion for 5 minutes.
3. Add the garlic, then sprinkle over the flour and stir for 2 minutes to make a blond roux.
4. Gradually pour in the milk while whisking to avoid lumps, then let it thicken for 5 minutes over low heat.
5. Add the cream, sherry, paprika and cayenne pepper, then season.
6. Stir in the lobster pieces and warm gently for 5 minutes without letting it boil.
7. Finish with the remaining butter and chopped parsley, then serve immediately.