Yield:  6 servings

Ingredients	Quantities
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

Method

• 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