Winter Recipe
| Executive Chef Jürgen Spagolla
Lobster Stuffed Portobello Mushroom Caps
Other recipes can be found on our web site at www.trappfamily.com.
Click on "Dining" and then "Recipes". |
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| Ingredients: |
1 cup shallots
1 cup sliced celery
16 oz. butter
White wine to taste
1 cup sherry
2 oz. Ritz crackers, crushed
6 oz. tomalley - optional
24 oz. lobster meat
8 oz. crab meat
Parmesan cheese to taste |
2 tsp. lobster base
Salt & pepper to taste
1/2 cup chopped parsley
1/2 cup freshly snipped
chives
16 Portobello
mushroom caps
8 oz. baby greens
2 cups Sherry walnut
vinaigrette (see recipe below)
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Preparation
- Sauté shallots, celery in butter.
- Add white wine and sherry. Bring to a boil.
- Pour over crushed crackers. Add tomalley, lobster meat, crab meat, parmesan cheese, lobster base, salt and pepper.
- Mix everything very well, let cool down for 1 hour.
- Fold in parsley and chives.
- Remove gills from the inside of the mushroom cap with a soup spoon. Divide the lobster filling between all mushroom caps and press the filling gently into the mushroom cap.
- Bake portobello mushrooms for 10 minutes @ 350°.
- Warm lobster claw in a sauté pan with teaspoon of butter. Place one claw on top of mushroom for garnish.
- Toss greens with the vinaigrette and place on a large plate.
- Cut portobello mushrooms in 1/2 and stack next to the greens.
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Sherry Walnut Vinaigrette
| Ingredients: |
1/4 cup of sherry vinegar
1 shallot onion
1/4 cup beef stock
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1 tbsp. dijon mustard
Salt and pepper to taste
1/2 cup canola oil
1/4 cup walnut oil
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Preparation
- Put vinegar, shallot onion, beef stock, mustard, salt and pepper in a blender. Turn on high until the shallot is finely chopped, reduce speed to medium.
- Slowly add the canola and walnut oil.
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