Lobsters are invertebrates and have a hard protective exoskeleton.Lobster-stuffed Mushroom Caps
Serve mushroom caps stuffed with lobster, drizzled with a rich béarnaise sauce and topped with grated Jarlsberg cheese. We suggest making this decadent appetizer for a special occasion.
- 16 large mushroom caps, stems removed
- 4 tbsp (60 mL) butter, portioned
- 2 tbsp (30 mL) all-purpose flour
- ½ cup (125 mL) heavy cream (35% M.F.)
- 1 tbsp (15 mL) dry white vermouth
- 2 tbsp (30 mL) lobster or fish broth
- scant pinch of nutmeg
- pinch of cayenne pepper
- 1 tsp (5 mL) paprika
- 8 oz (225 g) fresh lobster meat, in small pieces béarnaise sauce (recipe follows)
- ½ cup (125 mL) grated Jarlsberg cheese
Clean mushroom caps. Melt 2 tablespoons (30 mL) butter in a skillet over medium heat and sauté mushrooms until slightly browned and tender. Place mushrooms in a single layer in the bottom of a shallow baking dish. Set aside.
Melt remaining amount of butter in a large saucepan. Whisk in flour and cook until roux is bubbly and slightly browned, about 5 minutes. Stir in cream, vermouth and broth; cook, stirring constantly, until thickened. Season with nutmeg, pepper and paprika. Fold in lobster meat and spoon into mushroom caps. Top each mushroom with a tablespoon of Béarnaise Sauce, sprinkle with grated cheese and broil, 6 inches from the element, until hot and bubbly.
Serves 4-6.
Béarnaise Sauce 3 egg yolks
- 1 tsp (5 mL) lemon juice
- 1 ½ tsp (7 mL) cider vinegar ~ tsp (2 mL) dried tarragon
- ½ cup (125 mL) unsalted butter, melted
In a food processor, blend egg yolks, lemon juice, vinegar and tarragon for 10 seconds. Continue to process while slowly adding melted butter in a steady stream. Serve immediately.
