Lobster, Shrimp, and Mushrooms in Rosemary Veloute
  
 
 Step 9:

Melt butter in a pan and saute the carrots for about 5 minutes. Dissolve the brown sugar in the butter and add enough water to just cover bottom of pan. Add the remaining ingredients and simmer until the liquid is reduced to a glaze.
 

 Step 10:

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

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