Lobster Stuffed Mushrooms

My Grandmother's Lobster Stuffed Mushroom recipe that has been in my family for generations. Enjoy!




12 large mushrooms ¾ cup lobster meat 2½ tablespoons butter ½ small onion chopped 1 small clove garlic crushed salt and pepper to taste paprika 3 tablespoons grated Parmesan cheese 1 cup Ritz crackers crushed and mixed with ¼ cup melted butter ¼ cup sherry wine ½ cup light cream ½ cup milk 2 tablespoon. corn starch ½ cup melted butter water

Nutritional information

No nutrition information available


Wash mushrooms, dry on paper towel. Pull stems out being careful not to break the mushroom. Chop stems in small pieces. Sauté' the lobster, chopped onion and garlic in butter over low heat for 5 minutes; stir constantly. Take off stove, throw away onion and garlic. Add chopped mushrooms stems, add dash of salt and pepper to taste. Cook for 3 minutes, stirring often. Remove pan from stove and add ¼ cup of sherry wine. Return to stove and cook for 5 minutes on medium heat. Add ½ cup of light cream and ½ cup of milk. Heat but don't let it boil. Mix 2 tablespoon. of corn starch mixed with 2 tablespoon. of water until smooth, add to the hot milk/cream mixture slowly until it thickened. Do not let mixture come to a boil as it may curdle. Add scant ⅛ teaspoon of salt. Remove from stove and stir in ¼ cup crushed Ritz crackers mixed with melted butter. Place the mushroom caps bottoms up in a buttered baking dish. Fill the mushroom with the lobster/cream mixture. Top each mushroom with cracker mixture and a sprinkle of grated Parmesan cheese and a sprinkle of paprika; dot each mushroom with a small piece of butter. Bake in 475 degree oven for about 20 minutes or until brown on top.