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Serves 2
1 medium-sized lobster, boiled and split
1 1/2 tablespoons olive oil, butter or margarine
1 tablespoon minced onion
1 clove garlic, minced
6 large fresh mushrooms
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups tomato sauce
2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Rub a shallow baking pan with oil, margarine or butter
Remove the lobster meat from the shell saving the 2 halves of the shell.
Remove the stems from the mushrooms and chop.
Heat half the oil, butter or margarine, in a small saucepan and sauté the onion, garlic and the chopped stems of the mushrooms for 4 minutes. Add the lobster, salt, pepper and 1 cup of the tomato sauce. Simmer about 5 minutes.
Fill this mixture into the 2 halves of the lobster shell. Place them in the baking pan and surround with the mushroom caps. Dot each cap with some of the remaining oil, butter or margarine. Pour the rest of the tomato sauce around the lobster and mushrooms and sprinkle with grated cheese.
Bake 15 minutes.
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