Holiday Lobster, Mushroom and Leek Stuffing

Holiday Lobster, Mushroom and Leek Stuffing

Mark Murrell

We’re not asking you to chuck the bird; just get the Maine lobster in the stuffing!

Ingredients:

  • 2 cooked Maine Lobster Tails, de-shelled, diced
  • Hot water: 1 ½ cups
  • Dried mushrooms (any kind): ½ oz
  • Butter: 2 sticks
  • Shiitake mushrooms, stemmed, sliced: 1 LB
  • Cremini mushrooms, sliced: 1 LB
  • Leeks, washed, diced: 1 ½ cups (use only lighter green and white parts)
  • Garlic, minced: 6 cloves
  • White wine: 1 ¾ cups
  • Brandy: 1 ounce
  • Sherry: 1 ounce
  • Thyme, minced: 1 TBSP
  • Baguette, small diced: 16 ounces—approx. 1 ½ baguettes
  • 1 Egg, beaten
  • Salt & FGBP to taste

Preparation:

For the Main Event:

  1. Preheat the oven to 350 degrees F.
  2. Pour the hot water over dried mushrooms and let sit for 30 minutes.
  3. Remove dried mushrooms from the liquid and chop them fine. Save the liquid.
  4. In a large sauté pan over medium-high heat, melt butter. Add in shiitakes and cremini mushrooms and cook for 5 minutes until they start to develop a nice color and release liquid.
  5. Add leeks and garlic into the pan and cook for 5 minutes until aromatic and softened.
  6. Deglaze the pan with white wine, brandy and sherry.
  7. Add in chopped dried mushrooms and thyme and cook until the majority of the liquid has evaporated.
  8. Turn off the heat and add lobster tail meat and toss to combine.
  9. Transfer to a large bowl and mix in bread and season to taste with salt and freshly ground black pepper.
  10. Once you have nailed down the seasoning, mix in the egg.
  11. Transfer the mixture into a well greased glass baking sheet. Add in 1 cup of the reserved mushroom liquid to moisten the mixture.
  12. Bake for 40 minutes uncovered.
  13. Remove from the oven once done and let sit for 10 minutes before serving for your holiday gathering!