24 large mushroom caps
8 oz Clearwater Raw Lobster Knuckle and Claw meat,
rinsed and cut in a medium dice
2 clove garlic, minced
1 tbsp paprika
1 tbsp chopped parsley
2 tbsp butter
1/2 cup cream
1/4 cup white wine
1/2 cup shredded Parmesan cheese
1. Preheat a small sauté pan with butter; add the garlic
and sauté over medium heat until translucent.
2. Add wine, simmer for about 1 minute, then add the
lobster and gently simmer for 3 minutes covered.
Remove Lobster and reserve.
3. Add cream and continue to simmer until thickened.
Add lobster back in with parsley and paprika and toss
to coat with sauce.
4. Remove from heat and place equal amounts of the
mixture into the individual mushroom caps. Sprinkle
with equal amounts of Parmesan cheese and place in a
preheated 375oF oven on a buttered baking sheet for
approx 6 minutes or until the lobster mixture is
bubbling and the cheese is golden brown. Serve
This recipe can also be made using cooked lobster meat. Simply add in 8 oz of cooked lobster meat, cut into a medium dice once the cream has started to thicken and continue the recipe as directed.
Present 6 caps per person on a small oval plate with a
sprig of herb and a twist of lemon.