Braised White Wine Lobster
Serving Size / Yield
- 2 lobsters [shells opened-up, claws broken-up, pouches removed]
- 4 Tbs. olive oil
- 1 large onion, finely chopped
- 4 oz. fresh mushrooms, cleaned and minced
- 1 tsp. mustard
- 1/4 tsp. Tabasco® sauce
- 1 C. dry white wine
- 1/2 tsp. salt
- 1/4 tsp. gray pepper
- 3/4 C. grated Gruyere cheese
- 1/3 C. dry breadcrumbs
- 2 tbsp. butter or margarine, cut into tiny bits
Preheat oven to 350° F Remove meat from lobster bodies and claws; cut meat into 2" pieces; set aside. In a medium-size saucepan, heat olive oil over medium heat. When oil is hot, melt onion, stirring from time to time, for 5 minutes, until soft and translucent but not browned. Mix in minced mushrooms, mustard, Tabasco® sauce and reserved lobster pieces well. Pour in dry white wine; salt and pepper. Bring to a boil; remove saucepan from heat. In a small bowl, mix together grated cheese and breadcrumbs. Sprinkle bread crumbs mixture all over lobster mixture; dot with butter bits. Bake for 20 minutes, until golden brown. Remove from oven; serve immediately.
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