Lobster Stew

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1/4 cup finely chopped onion

4 tablespoons butter

1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks

1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)

1/4 cup lobster stock, optional, but desirable

1 1/4 cups light cream or half-and-half

1/4 teaspoon paprika

Salt and freshly ground black pepper

4 teaspoons minced fresh chives