2 large garlic cloves, chopped and diced
one-half onion diced
2/3 cup sliced carrots
½ cup sliced celery
Salt and pepper
Tbsp of dried rosemary
2/3 cup sliced Portobello mushroom
1 stick of butter
2 quarts of Half and Half
3 cups Yukon Gold potatoes, cut in ½" chunks
2 lbs of fresh lobster meat or 4 ½ live lobsters
4 Tbsp of flour

Then make a roux with the butter and flour but add the carrots, onion, garlic, mushrooms, carrots, mushrooms and rosemary. Then when tender, you add the half and half but don't let it boil. Cook potatoes in separate pot and drain. Cook the lobster until it's semi-translucent and dice it. Then add the potatoes and lobster to the vegetable mixture and let it cook. Have that with a bottle of white burgundy

Yield: Serves: 4
Published: 02/14/06

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