Lobster, Shrimp, and Mushrooms in Rosemary Veloute
  
 
 Step 1:

Slice the onion, tomato, and carrots into thin slices. Peel and butterfly the shrimp: Straighten them out, then make a cut from the middle of the back to the "head" of the shrimp (you don't want to cut all the way through, just enough to fold the sides out). Boil some water in a medium sized pot and add the shrimp. Cook for about 5 minutes. Set aside to cool.
   
 
Step 2:

Fill a large stockpot 3/4 full of water and add about a cup of vinegar. Bring to a boil and drop Professor Butterclaws in it.

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