2 Reviews

Mysterygirl I think we went to heaven and back, hubby found this one and we will certainly be doing it again. We had a precooked cray (lobster) and shared it between us, serving it out of the shell with slices of crispy potatoe. We didn't use shallots (due to an allergy issue) but doubled up on the spring onions (scallions) and I added more mushrooms and cream. We think this would work well served in vol-a-vents and if chopped finely in the little ones as bite size entrees. We are also thinking of making this with prawns. Thank you for this gem of a recipe.

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I'mPat September 09, 2006

I received a gift of lobster (lucky me) and used this recipe for it. If you are nervous about cooking lobster because it's so expensive and delicate, you'll find that the precook and saute makes it easier to cook just right. I used the ingredients exactly as described except I added a little cayenne after lacing it in the shell. I'm watching for lobster to come on sale so I can make this again. Thanks Mysterygirl!

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ChicagoCatLady August 08, 2004
Lobster in Mushroom Wine Sauce