|2 clovesGarlic; minced|
|1/2 largeSweet onion; diced|
|2/3 cupCarrots; chopped|
|2/3 cupportobello or cremini mushrooms; chopped|
|1/2 cupCelery; chopped|
|1 tbspdried rosemary|
|salt and pepper; to taste|
|2 quartshalf and half|
|3 cupsYukon gold potatoes; cut into 1/2” chunks|
|6 cupslobster meat; cooked, chopped|
Lobster Stew Preparation
In a large stock pot, melt the butter over medium heat. Add the garlic, onion and carrots, and cook approx. 2 minutes. Add the mushrooms, celery, rosemary and salt &?pepper to taste. Cook until the veggies are tender.
Add the half and half and heat over medium heat - do not let boil! In another stock pot, boil potatoes until slightly tender, but still firm. Drain. Add potatoes and lobster meat to the cream mixture and heat on low for an hour - no boiling!
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Lobster Stew Reviews
tastes even better the next day. Enjoy with oyster crackers and a nice Chardonnay! [I posted this recipe.]
4 years, 5 months, 3 weeks, 5 days, 22 hours, 13 minutes ago
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