INGREDIENTS:
(4 servings)
2 each 1½ pound
Maine lobsters
4 each Portabello mushroom caps - 3½ inches to 4 inches
3 Tablespoons butter, melted -- divided
1 clove garlic, chopped
1 cup prepared stove top stuffing
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
1 Tablespoon Parmesan cheese, grated
1 recipe
Champagne sauce
3 cups Brut
Champagne
1/2 cup shallots, minced
1½ cups chicken stock
3 cups heavy cream
6 Tablespoons butter
1 each lemon, squeezed
1 teaspoon salt
1/4 cup basil, chopped
DIRECTIONS:
Lay Maine Lobster down flat and cut from head to tail in half. Remove and discard intestine, vein, greenish tomalley and stomach. Scrape inside of mushrooms (you don't want the mushrooms too thick). Using 2 tablespoons of the melted butter, brush a light coat of butter on lobster and mushrooms. Grill Maine Lobster with shell side up and meat side down on a medium hot grill about 8-10 minutes per side until meat is done (opaque color). Grill mushrooms about 1-2 minutes each side until just done (you don't want a mushy mushroom). Remove from grill; keep tails and mushrooms warm. Remove claw meat from shell.
Heat a non stick pan, add 1 tablespoon of butter and the garlic, cook for 1 minute. Add stuffing, roe, chopped claw meat, celery salt and Worcestershire sauce. Cook about 4 to 5 minutes. Add grated cheese and mix very well.
For presentation: stuff mushrooms with stuffing and mold to a peak. Remove tail meat, each mushroom gets 1/2 tail. Cut tail meat in slices or neat chunks and place around the base of the stuffing peak inside the mushroom. Place some
Champagne sauce on a plate, then place mushroom in the middle. Drizzle some more sauce on the mushroom. Garnish with some chopped parsley and you can use the Maine Lobster legs and antenna for garnish also.
Note: Lobster/mushrooms may be assembled in advance and reheated in oven prior to serving.
Combine
Champagne and shallots in a pan over medium heat; boil until reduced to 1/4 cup. Add chicken stock and continue boiling until reduced by approximately half. Add cream and reduce to approximately 2-3 cups. Reduce heat. Just before serving add 1 tablespoon of butter at a time until butter is totally melted, stir in lemon juice, salt and basil. Serve right away.
NUTRITIONAL:
Per serving:
calories 465.2
cholesterol 144 milligrams
protein 19.3 grams
sodium 1,319 milligrams
total fat 32.8 grams
dietary fiber 1.7 grams
carbohydrate 17 grams
calcium 139 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
