with the Chef in Mind!
                      Inventive, Prepared, Delicious                      


  • 6 whole Raw Lobster Tail Meat (3 oz, 85 g)
  • ½ Yellow Onion, finely diced
  • 2 cups (500 ml) Portobello Mushrooms, finely chopped
  • 1/3 cup (80 ml) Goat Cheese, crumbled
  • 2 tbsp (30 ml) Fresh Basil, chopped
  • 1 tbsp (15 ml) Olive Oil
  • to taste Salt
  • to taste Black Pepper

  • Heat water in medium pot.
  • Place a thermometer into the water to ensure the temperature is approximately 165° F (75° C).
  • Heat oil in sauté pan; sweat onions for 3-5 minutes.
  • Add mushrooms and cook for 3-5 minutes; until it resembles duxelles. Allow to cool.
  • Stir in goat cheese and basil. Season with salt and black pepper.
  • Layout a piece of plastic wrap.
  • Score lobster tails in between each loin, fill with mushroom-cheese filling and roll up tightly in plastic wrap.
  • Poach in water for 6 to 9 minutes. Let rest before slicing.

Method for Serving
  • Slice each tail on the bias.
  • Serve warm with grains or creamed leeks or chilled with greens.

Chefs Tip
Leftover mousseline will last a few days in the refrigerator.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
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