Lobster Daddy Stew - Dan The Lobster Man

This is an awesome stew that is easy to prepare. The key is to use the freshest lobster you can find.

Ingredients 
Two large garlic cloves chopped and diced '/z onion diced
2/3 cup sliced carrots
1/2 cup sliced celery
Salt and pepper
Tablespoon of dried rosemary
2/3 cup sliced Portobello mushrooms
One stick of butter
Two quarts of half and half
3 cups on Yukon gold potatoes diced into '/z chunks
2 lb. of lobster meat or 4 1-1/2 lb  live lobsters
4 tablespoons of sifted flour

Directions

In a large saucepan melt one stick of butter over low to medium heat. When the butter is melted and hot add the garlic, onion, and carrots and cook until firm. Add the mushrooms, celery, rosemary and salt and pepper to taste. Cook until the mixture is tender. Add the half and half and heat at medium heat, do not let boil!

In a stock pot boil water and cook the potatoes until firm. Drain the potatoes and remove from heat.

Cook the lobster until it is just cooked, it should be semi translucent. Dice the lobster into chunks no bigger then half inch squares. Add the potatoes, sifted flour and lobster to the half and half mixture and heat at low for an hour (30 minutes if you are in hurry), do not let it boil.

Serve with oyster crackers and a Chardonnay. This will taste even better the next day.