How to make it

  • Preheat the oven to 375 degrees F.
  • In a large skillet, melt the butter over med. heat. Add onion, celery, and garlic. Saute until tender. Stir in wine, and lemon. Simmer 2-3 minutes, or until wine begins to cook away. Stir in lobster meat, tarragon and parsley. Remove from heat. Stir in cream and parmesan. Stir in breadcrumbs. Season to taste with salt and pepper.
  • Scoop lobster mixture with mini ice cream scoop into prepared mushroom caps. Bake on parchment lined baking sheet about 15 minutes, or until mushroom is tender. Top each mushroom with a chunk of brie as soon as they come out of the oven and allow the brie to melt a little. Garnish with minced fresh parsley and serve.

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