Lobster, Shrimp, and Mushrooms in Rosemary Veloute (Summer Recipes)

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Step 9:

Melt ****er in a pan and saute the carrots for about 5 minutes. Dissolve the [COLOR=#2B65B0 ! important]brown suga[/COLOR]r in the ****er and add enough water to just cover bottom of pan. Add the remaining ingredients and simmer until the liquid is reduced to a glaze.

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Step 10:

Serve out the lobster, shrimp, carrots and mushrooms. Ladle the modified veloute sauce over the top and enjoy.