2 Maine lobsters, cooked 6 cherry tomatoes, halved 6 medium mushrooms, sliced 6 broccoli crowns 1 carrot, sliced 1 clove garlic, minced 4 tablespoons butter 1 tablespoon olive oil 2 tablespoons white wine (or 1 Tbsp. lemon juice) 1 cup chicken bouillon 3 tablespoons flour 1/2 cup milk 1/2 cup light cream 1/2 teaspoon parsley 1/4 teaspoon black pepper 4 servings linguine
Pick meat out of lobster and cut into pieces. In large saute pan or electric frying pan saute lobster in one tablespoon butter for about two minutes, remove from pan and set aside. Add olive oil to saute pan and saute garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside. Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low. Serve over linguine or rice.