1. In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. 2. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. 3. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. 4. Add to potato mixture and stir gently. 5. Heat through but do not boil. 6. * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
