Hello Recipe Club,

Lobster Mushrooms have a firm crunchy texture and are mild in flavor with a slightly nutty taste. Excellent for stir fries, gravies and soups. They are called the lobster mushroom because of its red "shell" on the outside and  white flesh inside. Visually much like cutting open a lobster.  You can even use them as a color enhancement in lobster chowder.

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Lobster and Lobster Mushroom Risotto

Makes 4 generous servings

Ingredients:

1/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1 stalk celery, finely diced
6 ounces wild lobster mushrooms, finely diced
2 cups Arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces parmesan cheese, grated
salt and pepper to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley

Preparation:

In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter. 

Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.

As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper. 

Garnish cooked risotto with lobster and chopped parsley.

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Lobster Mushroom and Roasted Garlic Sauce for Pasta

Makes 4 servings

Ingredients:

2 whole garlic bulbs wrapped in foil (use the entire bulbs, not the little cloves)
3 tablespoons butter
1/4 cup chopped sweet white onion
4 cups thinly sliced lobster mushrooms
1 cup chicken broth
1 teaspoon dried thyme
2 bay leaves (remove from sauce after cooking)
1 cup half and half cream
2/3 cup fresh parmesan or Pecorino Romano or Gruyere cheese, grated

Preparation:

Preheat oven to 375°F and roast the garlic 1 1/4 hours.

Cook the mushrooms and onions in the butter, on medium heat, for three minutes. Add the broth, thyme, and bay leaves. Turn to low heat and simmer until the liquid is reduced by half (it takes a few minutes).

Squeeze out the garlic into a small bowl - be careful, it's hot, so release the steam first. Mash garlic with a fork until smooth, then add it to the sauce. 

Simmer one minute, remove the bay leaves, add the cream and the cheese and stir a couple more minutes until the cheese has blended. Taste it and add salt to your liking.

Some people add a dash or two of hot sauce. Serve immediately over cooked pasta. This is a crowd pleaser!! This recipe serves about 4 so if you have a crowd, double it.

Note:

The garlic, when slow roasted, will be very gentle in flavor, merely adding a wonderful richness to this lovely white sauce.

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Sautéed Lobster Mushrooms over Boursin Mashed Potatoes

Makes 4 servings

Ingredients:

1 1/2 pounds russet potatoes, peeled and cut in 2 inch chunks
sea salt to taste
4 tablespoons unsalted butter
1/2 wheel of Boursin Garlic and Herb Cheese
heavy cream
1 tablespoon olive oil
1 small sweet onion, small dice
2 teaspoons minced garlic
1 teaspoon minced fresh oregano leaves
1 pound fresh lobster mushrooms, stemmed and sliced thick
black pepper
3/4 cup white wine

Preparation:

Place potatoes in large saucepan, cover with cold water and add a pinch or two of sea salt. Bring to a boil, reduce heat, cook about 15 minutes or until the potatoes are fork tender. Drain and return to saucepan. Add the butter and Boursin cheese and incorporate. Add enough cream to soften up the mix. Mash until smooth. Keep warm.

While potatoes simmer, heat the oil in skillet. Add onion, garlic and oregano, sauté until onion softens, about 2 minutes. Add fresh mushrooms, season with salt and pepper. Cook until mushrooms are lightly browned, about 5 minutes. 

Add wine and simmer until mushrooms are tender and liquid is mostly evaporated, about 2 minutes. Adjust seasonings.

Divide potatoes in serving bowls, top with mushrooms and serve immediately.