The first time I created this awesome stew, my son Gavin said he really liked my “Lobster Daddy Stew” - so I decided that had to be the name! I hope your family enjoys it as much as ours. - Dan
Serves 8 1 stick butter 2 large cloves garlic, minced 1/2 large sweet onion, diced 2/3 cup carrots, chopped 2/3 cup portobello or cremini mushrooms, chopped 1/2 cup celery, chopped 1 Tbsp. dried rosemary salt and pepper to taste 2 quarts half and half 3 cups Yukon gold potatoes, cut into 1/2” chunks 6 cups (2 lbs.) cooked lobster meat, chopped
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! Serves up to 8, and tastes even better the next day. Enjoy with oyster crackers and a nice Chardonnay!