2 bags of Rock Harbour Spiny lobster Tail Meat– Thawed & Diced
½ Medium size white onion - diced
2 Garlic cloves - minced
3 tbsp Butter
1.5 cups Emmental cheese - grated
20 White button mushroom caps (stems removed)
1 splash White wine
1 cup Cream cheese
2 handfuls Spinach – stems removed
3 tbsp Grated parmesan
1 tbsp Dijon mustard
1 tsp Cayenne pepper
½ cup Panko breadcrumbs
3 tbsp Italian parsley – finely chopped
Zest from 1 Lemon
½ tsp - Lemon juice
Salt
Chopped Chives for garnish
1. Heat a medium sized pan on medium heat. Add 2 tbsp of butter, onion and garlic. Season with salt. Cooking for approximately 20-30 minutes until golden.
2. Deglaze with wine and cook until there is no liquid left.
3. Add spinach and 1 tbsp of butter to the caramelized onions and garlic. Cook until spinach is wilted.
4. Add lobster and gently cook for30 seconds. Pour mix into a bowl and chill until cold.
5. Meanwhile, using a medium sized bowl, soften the cream cheese by pushing down with a spatula.
6. Remove chilled lobster mix from fridge and fold in with the cream cheese
7. Add cayenne, dijon, parmesan, salt, lemon zest, lemon juice, 1 cup of Emmental cheese and mix until combined.
8. Place mix into piping bag and pipe into mushroom caps.
9. Top with remaining cheese and bake at 450˚F for 15 minutes.
10. Using a small pan on medium heat, add 1 tbsp of butter and brown the panko. Add parsley and lemon zest, season with salt.
11. Garnish cooked mushroom caps with panko crumble and chopped chives and serve!
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.