Lobster Stuffed Mushroom Caps
Recipes
| 12 | Large mushroom caps |
| Lobster meat from 2 claws and knuckles |
| 1 | Garlic clove, minced |
| ½ tsp. | Butter |
| 2 tbsp. | Cream |
| 1 tbsp. | White wine |
| 2 tbsp. | Shredded parmesan cheese |
- Preheat a small sauté pan with butter; add the garlic and sauté 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.