Clearwater Lobster Stuffed Mushroom Caps

This recipe needs
  1. Raw Lobster Claw & Knuckle Meat
    Raw Lobster Claw & Knuckle Meat (8 oz)


  • 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


  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 lobster and toss to coat with sauce.
  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 350 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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