Deep Fried Lobster Stuffed Mushrooms
Sure there are many recipes for stuffed mushrooms and maybe a few that are stuffed with lobster, but they hold no candle to a stuffed deep fried mushroom filled with Maine lobster and a touch of good ole New England Cheddar cheese. See if I "ain't" mistaken.
These stuffed mushroom caps are great deep fried as well. They only take about 4-5 minutes in oil that is 350-degrees F. Feel free to serve with warm prepared Alfredo Sauce poured over the top as well.
For 4 people
- 1 teaspoon(s) minced garlic in oil
- 1 teaspoon(s) butter or margarine
- 1/2 cup(s) light or heavy cream
- 2 tablespoon(s) shredded mild Cheddar cheese
- 1 teaspoon(s) dried chives
- 1 cup(s) lobster meat, squeezed and chopped fine
- 1/2 cup(s) dried bread crumbs
- black pepper to taste
- 12 mushroom caps
- Breading, recipe below
- Egg wash, recipe below
Deep Fried Lobster Stuffed Mushrooms Directions
- In a large skillet, saute the garlic with the butter over medium-high heat until fragrant, about 2 minutes. Add the cream and bring to scalding. Remove from heat and add the cheese, chives and lobster. Mix well and add the bread crumbs, gently folding in. Let cool until you can handle it.
- Meanwhile, wipe the mushroom caps clean. Equally fill each mushroom cap and gently pack in until the stuffing holds its shape and is firmly in mushroom. Place in refrigerator 30 minutes.
- Preheat oven to 375-degrees F. Remove stuffed mushroom caps from refrigerator, dip in egg wash, then seasoned bread crumbs. Place on baking pan and repeat with remainder of stuffed mushroom caps. Bake for 15-18 minutes or until browned.
- Breading and Egg Wash:
2 cups dried bread crumbs
1 teaspoon lemon pepper
2 tablespoons butter or margarine, melted
2 tablespoons milk
In a large bowl, mix the bread crumbs, lemon pepper and melted butter well, incorporating the butter so that all the crumbs are wet. In a separate bowl, beat the eggs and milk together.