Oven: 400
12—15 Minutes
1 1lb cooked lobster
1 T olive oil
4-6 mushrooms, thinly sliced
1 garlic clove, finely chopped
1/4 c dry white wine {omitted}{omitted}
pinch paprika, cayenne and dried thyme
1/2 c whipping cream
75 grams shrimp
1/4 c fresh or canned crab meat
salt and white pepper to taste
1 T bread crumbs
1 T chopped fresh parsley
Cut the lobster in half lengthwise. Remove the tail meat; rinse out the cavity with cold water and drain well. Place the lobster halves, cavity side up, in a baking dish. Cut the tail meat into pieces and keep in the fridge until needed. Preheat the oven. Heat the oil in a skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms are tender. Add the wine, paprika, cayenne and thyme and cook until the wine has reduced by half. Add the whipping cream and reduce until the mixture thickens lightly. Remove from the heat; stir in the reserved lobster meat and the shrimp and crab. Season with salt and pepper. Mound the seafood mixture into the tail and cavity of the lobster. Sprinkle with bread crumbs. Bake for 12-15 minutes, until golden and just heated through. Sprinkle with parsley and serve. Serves 2. Serve this rich and decadent dish with a mixed, organic green salad; or with steamed asparagus and rice. Note: Use oyster or brown mushrooms instead of white. Use Champagne or sparkling wine in the sauce, instead of regular white wine. Use 4 to 6 cooked, chopped prawns in the seafood mixture instead of shrimp. This dish can be made oven-ready several hours in advance. After stuffing the lobster cavities with the seafood mixture, cool to room temperature. Cover and store in the fridge until needed. Bake as described in the recipe, but allow a few more minutes cooking time as you will be starting from cold.