Braised White Wine Lobster


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A light and elegant preparation for the most elegant of seafood.

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Serving Size / Yield

4 servings


  • 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

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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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