Mushroom and Goat Cheese Stuffed Lobster Tail

Yield:  6 servings



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


  • 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.

Recipe courtesy of Gourmet Chef Packers

Mushroom and Goat Cheese Stuffed Lobster Tail