Slipper Lobster with Cheesy Mushroom Sauce. Today I would like to share a simple recipe of a lobster, well no, it is not the real lobster, and I used Slipper Lobster. Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters. This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives.
Baked Slipper Lobster with Garlic and Cheese
Ginataang Pitik, Slipper Lobsters
Slipper Lobster in Coconut Milk with Spinach
To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway. For the mushroom sauce I used the Campbell’s Cream of Mushroom Condense sauce. Cooking is fairly easy no complicated procedure.
Her is the recipe on my Slipper Lobster with Cheesy Mushroom Sauce, enjoy.
Ingredients:
6 pieces medium sized slipper lobsters, pre-cooked, de-shelled
1 420g/can Campbell’s Cream of Mushroom Condense sauce
1 small can whole button mushrooms, cut in half
1/2 cup evaporated milk
1/2 block cheddar cheese, grated
1 small size onion, peeled, chopped finely
2-4 cloves garlic, chopped finely
2-3 tbsp. parsley flakes
3-4 tbsp. salted butter
1-2 tsp, sugar
salt and pepper
Cooking procedure:
In a wok or pan sauté the garlic and onion until fragrant. Stir in the parsley flakes and lobsters and stir cook for 1 to 2 minutes. Add in the mushrooms and continue to stir cook for another 1 to 2 minutes. Add in the cream of mushroom and milk, bring to a boil and simmer for 2 to 3 minutes, stirring occasionally. Add in the sugar and 1/3 of the grated cheese, continue to simmer for another 3 to 4 minutes, stirring occasionally. Season with salt and pepper to taste. Serve on a platter topped with the remaining grated cheese.
