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Mushroom-Stuffed Lobster Recipe
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
|Garlic powder||1 Dash|
|Sliced mushrooms||6 Ounce|
|Soft bread crumbs||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 367 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 127.3 mg
Sodium 1485.7 mg61.9%
Total Carbohydrates 31 g10.5%
Dietary Fiber 2.2 g8.6%
Sugars 2.7 g
Protein 23 g45.9%
Vitamin A 32.9% Vitamin C 22.9%
Calcium 13.8% Iron 14.3%
*Based on a 2000 Calorie diet
Bring to boiling; reduce heat and simmer 20 minutes.
Remove at once.
Place on backs on cutting board.
Cut in half lengthwise: draw knife from head down to base of abdomen.
Discard all organs in body section except brownish green liver and red coral roe (in females only).
Remove black vein.
Crack large claws.
Remove meat from body and claws.
Clean and reserve whole shells.
Coarsely chop the meat.
Add the 1/2 cup melted butter, sherry, onion, salt, garlic powder, and dash pepper.
Stir in mushrooms, roe, and liver.
Stuff shells with mixture.
Combine bread crumbs and 1 tablespoon butter.
Sprinkle over stuffing.
Place in shallow baking pan and bake at 350Â° for 30 to 35 minutes.