Clearwater Lobster Stuffed Mushroom Caps


  • 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


  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

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