1. Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
2. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
3. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 252 (60%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 161.6mg||50 %|
|Sodium 817.1mg||28 %|
|Potassium 329.5mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.2g|
|Protein 30.5g||44 %|
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Calories per serving: 419
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