Lobster Stuffed, Portabella Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


6 large portabella mushrooms
¼ cup balsamic vinegar
¼ cup Pinot noir wine
Lobster stuffing
1lb. cooked lobster chopped
¼ cup pimento diced
2 shallots diced
3 cloves garlic minced
1/3 cup copped Italian parsley
1/4 cup sherry wine
1/4 cup melted butter
11/2 cups of butter crackers crushed
1/2 tsp. Salt
3 Tlb. oil to grease grill
6 slices Gouda cheese
6 Kaiser rolls
½ cup Mayonnaise
1 head Butter head lettuce



Prepare a charcoal grill or gas grill with a cover to medium heat, making sure grill is well cleaned with wire brush. Clean mushrooms with paper towel or mushroom brush until all sign of dirt is gone. Clean inside of mushroom, removing inside rib; using a spoon to scoop out. Mix together ¼ cup of vinegar and wine. Place mixture in large plastic bag, place mushrooms in bag of vinegar and wine mixture, shake to coat mushrooms and set aside. To make lobster stuffing, boil 1 lb. lobster in large pot of boiling water for about ten minutes or until lobster has turned bright red. (Or buy cooked lobster from sea food department) cool and remove lobster meat from shell. When cooled, chop lobster into ½ inch pieces, into large bowl and add chopped lobster , ¼ cup diced pimentos, 2 diced shallots, 3 minced garlic cloves, 1/3 cup chopped parsley 1/3 cup sherry, 1/3 cup melted butter, 1 ½ cups of crushed crackers and ½ tsp. salt. Mix together thoroughly, dived into 6 equal parts, cover and chill mixture. Oil heated grill with paper towel dipped into oil with tongs to insure safety. Place mushrooms on heated grill face down (cap up) with grill top on for 5 to 7 min, or until mushrooms are browned and starting to tender, remove from grill. Take divide mixture and top each mushroom with mixture, pressing into underside of mushroom to insure equal coverage. Return mushrooms to grill (cap side down) and grill for another 5 minutes, or again until brown and tender. Add sliced Gouda cheese. Close grill top until cheese has melted. Remove from grill and set aside. Toast Kaiser roll on grill until lightly browned (careful this happens fast). Spread a layer of mayonnaise on top and bottom of roll. Place stuffed mushroom stuffing side up onto bottom roll, top a peice of head lettuce, folding lettuce to fit roll. place top roll on and serve. Serves 6