Let’s call this “Lobster Week.”
No particular reason, except that I have come to the realization that lobster season opens in just under two months and I still have a fair amount of last year’s haul in my deep freeze. This is pretty much the definition of a “first world problem.”
I’ll just call it a “situation.”
So today and tomorrow, I’ll be featuring recipes starting this crustacean. Today, we will be starting off with these Lobster Stuffed Mushrooms.
I wanted to do something different, and since my Lobster Mashed Potatoes turned out so amazingly well, I though perhaps I could do something similar with stuffed mushrooms- one of my favorite appetizers. Maybe I could take something ordinary- a veritable blank slate, if you will, and elevate it to something extraordinary.
These turned out wonderfully. They are packed with flavor, thanks to the addition of my favorite spice blend- you guessed it, Old Bay. [You’d think this blog was sponsored by them at this point, but nope!] I think there is some sort of rule that says you shouldn’t combine lobster and cheese- I say to hell with the rules! Top those off with some shredded smoked gouda!!
Resultantly, these are insanely rich and kind of filling. If you’re making these for a party, I would plan on making 2 per person.
Lobster Stuffed Mushrooms
- 2 lobster tails, rough chopped into 1/4-1/2" pieces
- 2 shallots, cut into quarters lengthwise and sliced thin
- 3 oz cream cheese
- 2 tsp Old Bay
- 2 T chives
- 1/3 cup shredded gouda cheese
- 8 oz mushrooms, stems removed
- Chopped green onions, for garnish
- In a small skillet, heat 2 T olive oil over medium heat. Add the sliced shallots to the pan and saute until caramelized.
- Add the lobster, cream cheese and Old Bay to the skillet and turn the heat to medium low. Stir frequently until the cheese has melted and lobster is partially cooked, 3-4 minutes. Remove from heat and stir in the chives.
- Place the mushrooms in a baking dish so the opening is facing up. Spoon the mixture into the mushrooms caps, then sprinkle with the gouda.
- Heat a broiler on HI. Place the mushrooms under the broiler until the cheese has melted, 2-3 minutes.
- Garnish with the green onions and serve hot.