|4||potatoes, peeled and diced (around 2 lbs.)|
|1 cup||diced celery|
|1||small green pepper, diced|
|1||small red pepper, diced|
|1 tbsp.||italian seasoning or herbes de provence|
|One 11 oz.||can frozen or fresh lobster meat, cut into
|Two 385 ml.||cans 2% evaporated milk|
|1/4 cup||chopped fresh parsley|
In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or until tender.
In skillet, melt 1/4 cup of the butter over medium heat. Add onions, celery and peppers and cook, stirring occasionally, for about 10 minutes or until softened. Sprinkle with flour, herbs, salt and pepper and cook for two minutes. Add to potato mixture.
In same skillet, melt remaining butter over medium heat. Add lobster and cook, stirring for 4 minutes. Add to potato mixture.
Add evaporated milk and stir over medium heat for 10 minutes or until heated. Serve garnished with parsley.