Clearwater Lobster Stuffed Mushroom Caps

Ingredients

• 12 large mushroom caps
• Cooked Lobster meat from 2 claws and knuckles, or 1 package of raw claw and knuckle meat, thawed and cut into bite size pieces
• 1 clove garlic, minced
• ½ tsp. butter
• 2 tbsp. cream
• 1 tbsp. white wine
• 2 tbsp. shredded parmesan cheese

Directions

1. Preheat a small saute pan with butter; add the garlic and saute over medium heat until translucent.
2. Add wine, simmer for about 1 minute, then add the cream and continue to simmer until slightly thickened.
3. Add cooked lobster and toss to coat with sauce, if using raw lobster meat, cook in sauce for 5 minutes, stirring constantly.
4. Remove from heat and place equal amounts of the mixture into the individual mushroom caps.
5. Sprinkle with equal amounts of parmesan cheese then place in a preheated 350oF oven for about 8 minutes or until the lobster mixture is bubbling and the cheese is golden brown.
6. Serve immediately