Lobster Stew

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2  carrots peeled cut into 1/4-inch dice
• 1 teaspoon chives fresh chopped
• 1 teaspoon flat-leaf parsley fresh chopped
• 3 pound lobsters cooked cut into 1/2-inch chunks
• 2  parsnips peeled cut into 1/4-inch dice
• 0.8 cup peas green
• 2  potatoes cut into 1/4-inch dice
• 1 teaspoon salt 
• 2 tablespoons shallots minced
• 2 cups lobster stock 
• 1 tablespoon butter unsalted
• 2 cups whipping cream 
• 8  button mushrooms white trimmed quartered
• 0.8 cup amontillado 

Equipment

• frying pan
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat.
2. Add mushrooms; saut 3 to 4 minutes or until mushrooms begin to brown.
3. Add shallot; cook 4 minutes or until translucent.
4. Add sherry, stirring to loosen particles from bottom of pan.
5. Add carrots, parsnips, potatoes, and peas to pan; stir in fish broth.
6. Bring mixture to a boil. Stir in cream, and return mixture to a boil. Reduce heat to low, and simmer 12 minutes or until vegetables are tender. Stir in lobster, salt, and pepper.
7. Add parsley and chives; serve immediately.
8. *Note: Go to coastalliving.com for a great lobster stock recipe.