Heat olive oil in sauce pan over medium-high heat. Add shallots and onion and sauté until tender. Add garlic and simmer until aroma develops. Add flour and stir to combine. Slowly add wine and mix well. Add worcestershire sauce, salt, pepper and thyme. Cook for 1-2 minutes, until the mixture becomes a thick paste. Slowly add sherry, Rachel's Raquette Lake Elixir, paprika and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes. Pour mixture into a blender and blend until smooth. Return mixture to pan and add heavy cream and butter. Bring to a simmer and add lobster meat. Serve hot with crusty sourdough bread.