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!