< Previous recipe  |  Next recipe >

• 12 large mushroom caps
•  Lobster meat from 2 claws and knuckles
• 1 clove garlic, minced
• ½ tsp. butter
• 2 tbsp. cream
• 1 tbsp. white wine
• 2 tbsp. shredded parmesan cheese

• Preheat a small saute pan with butter; add the garlic and saute over medium heat until translucent.
• Add wine, simmer for about 1 minute, then add the cream and continue to simmer until slightly thickened.
• Add lobster and toss to coat with sauce.
• Remove from heat and place equal amounts of the mixture into the individual mushroom caps.
• Sprinkle with equal amounts of parmesan cheese then place in a preheated 350 oven for about 8 minutes or until the lobster mixture is bubbling and the cheese is golden brown.
• Serve immediately.