Lobster Stew

• 1 tablespoon unsalted butter
• 8 white button mushrooms, trimmed and quartered
• 2 tablespoons minced shallot
• 3/4 cup amontillado or other medium-dry sherry
• 2 carrots, peeled and cut into 1/4-inch dice
• 2 parsnips, peeled and cut into 1/4-inch dice
• 2 potatoes, cut into 1/4-inch dice
• 3/4 cup petite green peas
• 2 cups fish broth or lobster stock*
• 2 cups whipping cream
• 3 (1-pound) lobsters, cooked, picked, and cut into 1/2-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh chives

1. Melt butter in a large Dutch oven over medium-high heat. Add mushrooms; saute 3 to 4 minutes or until mushrooms begin to brown. Add shallot; cook 4 minutes or until translucent. Add sherry, stirring to loosen particles from bottom of pan.
2. Add carrots, parsnips, potatoes, and peas to pan; stir in fish broth.
3. 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. Add parsley and chives; serve immediately.
4. *Note: Go to coastalliving.com for a great lobster stock recipe.

unsalted butter, white button mushrooms, shallot, amontillado, carrots, parsnips, potatoes, petite green peas, fish broth, whipping cream, lobsters, salt, freshly ground black pepper, parsley, fresh chives

Taken from www.myrecipes.com/recipe/lobster-stew (may not work)