Lobster And Mushroom Recipe | 10 Methods You Must Know

Welcome to Lobster And Mushroom Recipe

Usually, we know many kinds of Lobster And Mushroom Recipes. But In this post, I shared the Best Lobster And Mushroom Recipes with Pasta. Stuffed Portobello, Somen, Rosemary Vapor, Spinach, Garlic Cream, Steamed, etc. Below are the recipes.

Lobster And Mushroom Recipe With Pasta 

YIELD: Makes 4 servings


  • 6 tablespoons (3/4 stick) butter
  • 2 10- to 12-ounce frozen lobster tails, thawed
  • 8 ounces shiitake mushrooms, stemmed, thinly sliced
  • 1/2 cup (packed) thinly sliced fresh basil
  • 6 green onions, thinly sliced
  • 3 garlic cloves, chopped
  • 1 1/3 cups whipping cream
  • 1 8-ounce bottle clam juice
  • 12 ounces fettuccine
  • 1/4 cup freshly grated Asiago cheese (about 1 ounce)


Recipe Lobster And Mushroom With Pasta 


Melt butter in a heavy large skillet over medium-high heat.

Add lobster tails and sauté until the shells are dazzling red in spots, about 5 minutes.

Cover skillet; decrease the heat to low and cook until lobster is cooked through, around 6 minutes. Remove from heat.

Using a slotted spoon, move lobster to the work surface.

Using a huge knife, cut each tail the long way down the middle. Remove meat from the shell.

Cut meat transversely into 1/2-inch pieces. Return a similar skillet to medium-high warmth (don’t perfect).

Add mushrooms, half of the basil, green onions, and garlic; sauté until mushrooms tender, around 5 minutes.

Add cream and clam juice. Boil until sauce is thickened, mixing infrequently, around 10 minutes.

Decrease warmth to low. Add lobster and simmer for 1 minute. Stir in the remaining basil.

Seasoning the sauce to taste with salt and pepper. In the interim, cook pasta in a pot of boiling salted water until tender yet still firm to bite. Drain well.

Return to pot. Put sauce over pasta and add cheddar cheese; throw over low warmth until warmed through, and then serve.

Steamed Lobsters with Seared Mushroom Recipe


  • Two 2-pound live lobsters halved lengthwise
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons minced garlic
  • Salt and freshly ground pepper
  • 3/4 cup dry white wine
  • Juice of 1/2 lemon
  • 8 juniper berries, crushed
  • 2 bay leaves
  • 1 teaspoon chopped thyme plus 5 thyme sprigs
  • 1 pound assorted wild mushrooms, stems trimmed and mushrooms thinly sliced
  • Large slices of sourdough bread, toasted
Recipe For Steamed Lobsters with Seared Mushroom



Rub the cut sides of the lobster tails with 1 tablespoon of olive oil and 1/2 teaspoon of garlic. Season the lobster with salts and peppers.

In a huge steamer, consolidate 1/2 cup of the wine with lemon juice, juniper berries, bay leaves, and thyme sprigs.

Add 2 inches of water, at that point the lobsters, cut side up, in a steamer basket, and cover tightly.

Steam the lobsters over high warmth for around 8 minutes, or until the tails are cooked through and the claws are red.

In the meantime, in a huge skillet, heat the excess 1/4 cup of oil until shimmering.

Add the mushrooms and cook over high warmth until tender and simply starting to brown, around 8 minutes.

Add the excess 1 teaspoon of garlic and the chopped thyme and cook until fragrant, around 1 minute.

Add the leftover 1/4 cup of white wine and cook until almost evaporated. Season with salt and pepper.

Move the lobster to 4 enormous plates. Spoon the mushrooms onto the sourdough toasts and serve close by.


Pairing A dry, fruity white is the ideal complement to garlicky mushrooms and sweet lobster meat. Think about an exquisite, fresh Riesling, from California or Alsace.

Lobster And Mushrooms Stuffed Recipe


  • 12 large mushrooms or stuffed mushrooms
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1/4 cup butter
  • 1/4 cup seasoned breadcrumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced oregano
  • 1 cup lobster meat, cooked and minced
  • 1/4 cup Romano cheese
  • salt and pepper to taste
Recipe For Lobster And Mushrooms Stuffed



Coat a baking dish with cooking spray. Preheat the oven to 375 degrees.

Wash the mushrooms and eliminate the stems

Place in prepared baking dish.

In a little pan, soften 1/4 cup of the butter. Add the garlic and shallots and cook for 2-3 minutes, until just softened.

Remove from warmth and combine the butter mixture with breadcrumbs, spices, lobster, and Romano cheddar cheese.

Put the combination into the caps of the mushrooms. Put in the oven for 8-10 minutes.


If you have an additional filling, pair it with butter, a cup of cooked pasta, and some cheese for a delicious lunch or dinner. Also, add any extra lobster.



For 4 people


  • 24 large mushroom caps
  • 8 oz Clearwater raw lobster claw and knuckle meat,
  • rinsed and cut into medium dice
  • 2 garlic cloves, minced
  • 1 tablespoon of paprika
  • 1 tablespoon of chopped parsley
  • 2 butter spoons
  • 1/2 cup of cream
  • 1/4 cup white wine
  • 1/2 cup of ground Parmesan cheese



Preheat a little skillet with butter; add the garlic and sauté over medium warmth until clear.

Add the wine, simmer for around 1 minute, at that point add the lobster and simmer for 3 minutes covered.
Eliminate the lobster and reserve.

Add the cream and keep on simmering until thickened.

Add the lobster back with parsley and paprika and mix to cover with sauce.

Remove from the warmth and put equivalent measures of Mix in the caps of the individual mushrooms.

Sprinkle with equal amounts of Parmesan cheese and place in an oven preheated to 375oF on a buttered baking sheet to around 6 minutes or until the lobster mixtures are boiling and the cheese is golden.

This recipe can likewise be made with cooked lobster meat. Essentially add 8 oz of cooked lobster meat, cut into medium shapes once the cream has started to thicken, and continue the recipe as directed.

Serve 6 caps for every individual on a little oval plate with a sprig of grass and a lemon wedge.

Lobster And Mushrooms Stuffed Portobello Recipe

Intermediate level
Total: 50 min
Preparation: 30 min
Cook: 20 min
Yield: 4 servings


  • 4 large portobello mushrooms
  • 5 to 10 strands of saffron
  • 2 cups of white wine
  • 2 cups lobster, about 2 tails
  • 1 3/4 cups seasoned breadcrumbs
  • 1/4 cup Parmesan cheese and Pecorino Romano, mixed
  • 1 cup substantial cream
  • 4 to 6 slices mozzarella (1/8 inch thick)
Recipe For Lobster And Mushrooms Stuffed Portobello



Preheat the oven to 300 degrees.

With a tablespoon, clean the gills of the portobello mushrooms, leaving just the covers. Hack the stems and put them to the side to later add to the filling.

Heat a saucepan, when hot add the saffron and toast rapidly for only a couple of seconds. Promptly add the wine and mix it tenderly with a wooden spoon.

Let the wine and saffron mix cook for around 2 to 5 minutes or until it reaches boiling point. Add the lobster meat and simmer for around 5 minutes; the meat will take on an orange color from the saffron.

Put the breadcrumbs, mushroom stems, Parmesan, and Pecorino Romano, until thickened. Add the weighty cream and mix well.

Put the filling on the caps of the mushrooms and top with a slice of mozzarella.

Put on a foil-lined baking sheet sprayed with a nonstick splash. Bake for 10-15 minutes or until delicately golden. A visitor of the show, who may not be an expert cook, was given this recipe. It has not been tried for home use.


very delicious dish … lobster can be filled in for scallops or shrimp


  • 1 tablespoon unsalted butter
  • A drizzle of truffle or olive oil …
  • A bunch of mushrooms …
  • A large portion of a small bunch of oyster mushrooms …
  • 1 medium onion …
  • 3 large garlic cloves …
  • A handful of chopped parsley …
  • 2 to 3 oz cognac …
  • 2 to 3 oz sherry …
  • 3 to 4 oz heavy cream …
  • 1.5 to 2 pounds lobster meat, cut into chunks …
  • Salt marinade and fresh ground pepper to taste …
  • Enough pasta for 4 …
  • Penne/linguini/spaghetti



Warmth and throw cooked lobster in unsalted butter.

Remove the lobster and put it away.

Add oil and sauté minced onion and garlic until softened.

Add mushrooms and parsley and sauté until practically cooked.

At the point when the skillet begins to dry in the cognac and cook until practically evaporated.

Now put in the sherry and cook until cooked.

Add the lobster and juice and mix in with the combination.

Add the cream and stir.

salt and pepper to taste.

Serve mixture over pasta or meat tenderloin.

Lobster with Spinach and Mushrooms Recipe

Prep Time: 05 mins
Cook Time: 30 mins
Total Cook Time: 35 mins
Difficulty Level: Medium

Lobster cooked in the flavors of thyme and butter with a spinach-mushroom topping.

Ingredients Of Lobster With Spinach And Mushrooms

  • 1 lobster
  • 2-3 Tbsp of olive oil
  • 3 small cubes of butter
  • 3-4 thyme stalks
  • A dash of pepper
  • Salt to taste
  • For the Spinach and Mushrooms:
  • A small bunch of baby spinach leaves
  • 2 cubes of butter
  • 1-2 tsp of onion, finely chopped
  • 1 tsp of garlic, finely chopped
  • 6-8 mushrooms (any)
  • A dash of pepper
  • Juice of 1 lemon
Recipe For Lobster with Spinach and Mushrooms



Cut the lobster the long way into equal parts and season with salt and pepper.

Warm the olive oil in a saucepan and sear the lobster for 1 minute on the two sides.

Add the butter and thyme to the lobster and put the dish in a hot oven at 160 degrees Celsius.

In another warm pan put 2 cubes of butter, onion, garlic, mushrooms, and sauté for 1 minute.

Add the spinach and cover for thirty seconds

At that point season with a dash of pepper and mix.


Eliminate the thyme from the lobster.

On a plate put the lobster, squeeze the lemon juice and serve hot with the spinach and mushrooms.


10 minutes
5 minutes
15 minutes


  • 2 lobster claws
  • 1 bundle somen
  • 2 tablespoons Tsuyu or Soup Base, such as Mizkan Bonito-Flavored Soup Base, or to taste
  • 1 1/2 cups water
  • Butter
  • Oyster mushrooms
  • Green onion, cut into small rings



Clean and boil the lobster paws for around 5 minutes in hot boiling water, until cooked. In a different pot, heat up the somen in boiling water until it is cooked, per the package directions, ordinarily for 4-5 minutes.

Rinse the lobsters with cold water, break the shells, and remove the meat. Drain the noodles and put them in an ice-water bath.

Add the Ttsuyu or soup base to the 1 1/2 cups water, and mix well.

Brush the lobster meat with butter and grill for two or three minutes, for additional flavors and aroma. Poached lobster can taste pretty boring and grilling with butter will bring out more flavors and a nice smell.

Brush the mushrooms with butter and grill for a few minutes and remove. Drain the pool noodles and put them in two serving bowls.

Pour the soup base into the dishes and add the lobster meat and grilled mushroom on top. Topping for certain chopped green onions. Serve right away.

Lobster With Mushrooms and Rosemary Vapor Recipe

Total: 3 hr 10 min
Prep: 30 min
Inactive: 10 min
Cook: 2 hr 30 min
Yield: 4 servings


  • 1 cup distilled white vinegar
  • 4 (1 1/2-pound) live Maine lobsters
  • 1/2 cup canola oil
  • 3 carrots, peeled, thinly sliced
  • 1 onion, thinly sliced
  • 1 fresh fennel bulb, thinly sliced
  • 2 tomatoes, thinly sliced
  • 4 fresh tarragon sprigs
  • 5 quarts water
  • 8 cups fresh rosemary leaves stripped from branches
  • 2 tablespoons, plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
  • 2 pounds assorted fresh wild mushrooms, cut into 1-inch pieces (recommended: oyster, crimini, chanterelle, and stemmed shiitake)
  • 4 large thyme sprigs
  • 3 cloves garlic, halved
Recipe For Lobster With Mushrooms and Rosemary Vapor



This dish consolidates fragrance and flavor in a special manner: steaming bowls of steaming rosemary accompany the luxurious fundamental course. The piney aroma of rosemary adds another dimension to the taste insight.

Heat 8 quarts of water and vinegar to the point of boiling in a 10 to 12-quart pot. Add 2 lobsters headfirst and cook until the shells become red and the lobsters are cooked for around 11 minutes. Using tongs, cautiously remove the lobsters from the water. Repeat with the leftover 2 lobsters. Twist the claws and tails of the lobsters. Break the claws and remove the meat.

Using kitchen shears, cut the gills off the lobster. Wash the shells with cold water. Put in a huge bowl. Put in cool water and let it soak for 10 minutes. Drain; rinse well.

Heat 1/4 cup oil in a huge pot over medium warmth. Put the lobster shells, carrots, onion, fennel, tomatoes, and tarragon in the pot. Cook until vegetables start to tender, stirring infrequently, around 15 minutes. Add 4 liters of water and simmer for 45 minutes, stirring infrequently.

Strain the lobster stock into a huge bowl, pushing down the solids. Strain the stock back through a fine sifter into a similar pot. Boil over medium-high warmth until the stock diminishes to 2 cups, around 60 minutes.

Notes: can be arranged 1 day ahead of time. Allow it to chill off a piece; cool the stock and lobster meat independently.

Bring 1 liter of water to boil in the pot. Put 2 cups of rosemary in every one of the 4 huge dishes; place on the table.

Dissolve 2 tablespoons of butter with the leftover 1/4 cup of oil in a huge skillet over medium-high warmth. Add mushrooms, thyme, and garlic and sauté until mushrooms are tender around 6 minutes; dispose of the thyme and garlic. Add the lobster and 1/2 cup butter to the skillet and warmth, around 3 minutes.

In the interim, bring lobster stock in a little pan. Put the hot lobster stock into the blender; add 1 cup of butter. Mix until the spread melts and the mixture is foamy for around 30 seconds. Divide lobster mixture into 4 shallow dishes. Put the butter sauce and froth over the lobster mixture and serve. Put 1 cup of boiling water into each bowl of rosemary to make vapor.


Use a kitchen knife to cut the lobster shells and cut the lobster tails longwise down the middle and remove the meat from the tail. Cut the meat into huge scaled-down pieces. Put in a medium bowl and cover and refrigerate. Reserve the claw and shells.

Lobster And Crab Stuffed Mushroom Recipe 

Prep:10min › Cook:10min › Ready in:20min Serves: 8


  • 175g (6 oz) melted butter, divided
  • 450g (1 lb) mushrooms, stems removed
  • 30g (1 oz) dried breadcrumbs
  • 100g (4 oz) grated mozzarella cheese
  • 175g (6 oz) crab meat, drained
  • 450g (1 lb) lobster tail, cleaned and chopped
  • 6 cloves garlic, minced
Recipe  For Lobster And Crab Stuffed Mushroom


Preheat the oven to 190 C/Gas Mark 5. Brush an enormous baking pan with around 2 tablespoons of softened butter.

Arrange the mushroom caps in a layer on the baking pan.

In a bowl, mix the breadcrumbs, remaining butter, ground cheddar, crabmeat, lobster, and garlic. Fill the mushroom caps where the stems used to be.

Bake for 10 to 12 minutes on the preheated oven, or until brown color on top. Serve hot!


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Conclusion On Lobster And Mushroom Recipe 

In this post, I shared the most popular lobster and mushroom recipes that many people like a lot. If you read this post then you should try it at home. If you like my post or you have any suggestions then please comment below in the comments section area. Let me know you try or not and what is the taste? Thanks.

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