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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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 8|
|Calories from Fat: 223 (53%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 222.7mg||69 %|
|Sodium 703.9mg||24 %|
|Potassium 829.2mg||22 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 12.3g|
|Protein 33.9g||48 %|
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Calories per serving: 417
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