Lobster And Mushrooms Recipes

LOBSTER IN MUSHROOM WINE SAUCE

Steps:

• Place tails in a pot of boiling water and pre-cook for 2 minutes.
• Remove from pot and ice down to stop the cooking process.
• After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
• Set aside meat.
• Save tail shells for presentation.
• In a large skillet, melt butter.
• Sauté garlic and shallots for 3 minutes.
• Carefully add white wine and simmer until reduced by half.
• Add mushrooms and sauté till lightly.
• browned (4 to 5 minutes).
• Add heavy cream and bring to boil.
• Add partially cooked lobster meat and reduce heat to a simmer.
• Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
• Rinse lobster tail shell and place on dinner plate.
• Serve lobster over shell and garnish with sliced scallions.

LOBSTER AND MUSHROOMS

Steps:

• To make the sauce, melt the tablespoon of butter in a heavy saucepan over low heat. Add the flour and cook for 3 minutes, stirring constantly. Do not brown. Remove from the heat and add the simmering milk all at once, stirring constantly with a wire whisk. Put the sauce back on low heat. Stir in the mustard and cook over low heat for 20 minutes, stirring occasionally. If you wish a thicker sauce, cook it a little longer. Set aside. Melt the teaspoon of butter in a skillet. Add the sliced mushrooms and cook over medium heat, stirring frequently, until tender. Set aside. Steam the lobster tails just until the shells turn bright red and the meat turns from translucent to opaque. Remove from the steamer and split each tail in half. Remove the meat from the shells, reserving the shells to use later for presentation. Cut the cooked meat into cubes; you will have about 2 cups. Add the cubed lobster and the mushrooms to the sauce and mix well. Preheat the broiler. Arrange the reserved shells on a baking sheet and fill each shell with the lobster mixture. Sprinkle 1 tablespoon of the shredded Parmesan cheese over the top of each serving. Place under the preheated broiler for about 3 minutes, or until lightly browned. Reprinted in The Sacramento Bee January 7, 1998 NOTES : For a more economical dish, try this recipe with other seafood, such as scallops, and serve it in au gratin dishes. Recipe by: The Sacramento Bee Posted to recipelu-digest Volume 01 Number 544 by Crane Walden on Jan 17, 1998

CRAB AND LOBSTER STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

LOBSTER STUFFED MUSHROOMS

Steps:

• Clean and dry mushrooms, remove stems.
• Mix all ingredients together and stuff mushrooms.
• Place small pieces of sharp cheddar cheese on top of each mushroom.
• Bake at 350 degrees for 20 minutes, uncovered.