Soak you Lobster Mushrooms in warm water for about 45 minutes before using in your recipes. Dried mushrooms rehydrate at about an 8:1 ratio.

Lobster Mushroom Frittata
Wild Mushroom Torte
Roast Breast with Lobster Mushrooms
Spaghetti with Chicken, Spinach & Lobster Shrooms
Lobster & Mushroom Risotto

Lobster Mushroom Frittata: top

1 oz. Lobster mushrooms
3 Tbs. butter
1/2 cup milk
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
6 eggs
4 oz. feta cheese, crumbled

In bowl, pour heated milk over coarsely chopped Lobster mushrooms and let sit for one hour. In saucepan, lightly sauté onion in 2 Tbs. butter. beat eggs into milk and Lobster mushrooms. Add onions and the remaining ingredients. Heat the remaining butter in a large, ovenproof skillet over medium high heat. When quite hot add the egg mixture and cook until bottom is set. Place under preheated broiler to finish cooking and brown the top.

Wild Mushroom Torte: top

Ingredients:

16 sheets of phyllo dough, cut into 8 x 8 inch squares
1/2 cup (1 stick) melted butter
2 Tablespoons butter
1 large yellow onion, julienned
4 cups sliced wild mushrooms (such chanterelles, morels, lobster, or porcini)
2 cups sliced domestic mushrooms
1 Tablespoon flour
1/2 cup chicken or vegetable stock
2 Tablespoons fresh thyme
1-1/2 cups ricotta cheese
3/4 cup chevre (goat) cheese
2 Tablespoons fresh chives, minced
1 egg, lightly beaten
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup Parmesan cheese

Preheat oven to 375 degrees. In a buttered 8 x 8 x 2 inch baking dish, lay down 8 squares of phyllo dough, brushing each layer with the melted butter, including the top. Bake the layers in the oven until golden brown. Remove from oven and let cool. In a large saute pan, melt the 2 Tablespoons butter on medium heat. Add the onion and saute until soft and starting to turn golden. Add sliced mushrooms and cook until soft. Add flour and stir to incorporate, cooking for about a minute. Add chicken or vegetable stock and thyme. Let reduce until liquid is almost gone. Remove from stove and let cool. In a separate mixing bowl, combine the ricotta and goat cheeses with chives, egg, and salt. Pour cheese mixture over cooled phyllo dough and spread evenly. Add egg to mushroom mixture and spread over cheese layer. Top with remaining cheese. Layer remaining 8 phyllo dough sheets on top of Parmesan, again brushing each layer with melted butter. Bake in a 375 degree oven for approximately 45 minutes or until top is golden brown. Let rest for 5 minutes, then slice and serve.
Serves: 6 to 8.

Roast Breast with Lobster Mushrooms: top

Servings: 2

Ingredients:
1 Ruffed grouse, 16 oz.
1/2 tsp. shallot, pared, minced
1/8 tsp. garlic, pared, minced
1/4 tsp. basil, finely chopped
1/4 tsp. thyme, finely chopped
2 oz. white wine
2 oz. olive oil
2 oz. lobster mushroom
salt and pepper, to taste
1 tbsp. olive oil

Instructions:
Remove and reserve grouse legs and thighs. Remove wishbone from breast; leave wing bones attached. Reserve. Combine shallot, garlic, herbs, wine and oil in bowl; add lobster mushroom. Marinate for 45 minutes. Remove mushroom; season with salt and pepper. Charbroil for 1-1/2 minutes on each side; transfer to saute pan. Cover; bake at 400 degrees F until tender, about 15 minutes. Remove from oven; let cool. Thinly slice on bias. Gently pull skin away from tip of grouse breast toward wings. Season flesh with salt and pepper; overlap mushroom slices over breast, making sure to cover all flesh completely. Pull skin back over barded breast; secure with string. Place olive oil in pan; heat until hot. Add barded grouse; sear on all sides. Place grouse on rack in roasting pan; roast at 400 degrees F for 12 to 15 minutes. Remove from oven; let stand 15 minutes. Remove breast from carcass; reserve warm.

Spaghetti with Chicken, Spinach & Lobster Shrooms: top

1 pound of boneless, skinless, chicken breasts
8 ounces of lobster mushrooms, chopped
1 medium yellow onion
1 small to medium bunch of spinach
one pound of Spelt spaghetti, or other spelt pasta
salt
salad oil
about 14 ounces of chicken stock
6 ounces of cream cheese
1 teaspoon coarsely ground black pepper

Cut the chicken breasts crosswise into thin strips. Thinly slice the mushrooms and dice the onion. Trim the tough ends off of the spinach, chop coarsely and set aside.
In a saucepan, cook the spelt pasta according to package directions. Drain and return the pasta to the saucepan. Keep it warm.
In a medium sized, nonstick skillet over medium-high heat, add the salt and the chicken to heated salad oil. Cook until the chicken is lightly browned, just until it loses its pink color. This should take only about 5 minutes. Remove the chicken to a bowl. In the pan drippings, add another tablespoon of salad oil and heat. Add the onion and cook until not quite tender, for about 5 minutes. Add the mushrooms and ¼ teaspoon of salt. Cook until the onions and mushrooms are golden brown. Add the chicken stock and cream cheese to the mushrooms. Heat until boiling, stirring until the cream cheese melts. Boil for only about 2 minutes. Stir in the chicken, spinach, and pepper. Heat through. Toss the pasta with the chicken mixture.

Lobster & Mushroom Risotto: top

6 cups vegetable broth
8 tablespoons (1 stick) butter
2 cups diced white onion
1 pound arborio rice
4 ounces grated Locatelli cheese
Salt and pepper to taste
12 ounces oyster mushrooms
2 red peppers, seeded, diced
2 cups corn, fresh or frozen
8 to 10 ounces steamed lobster meat, cut up (see note)
In a saucepan, heat broth to a simmer; reduce heat. Meanwhile, in a large pan, over medium-low heat, melt 6 tablespoons butter. Saute onions until translucent, six to eight minutes, stirring often with a wooden spoon. Add rice and cook, stirring, for two minutes or until a white spot appears in the center of the grains. Add hot broth to rice, 1/4 to 1/2 cup at a time, stirring until each liquid addition is absorbed. Repeat until the rice is barely tender. Remove from heat; stir in cheese. Add salt and pepper. Set aside.
In another skillet, melt remaining 2 tablespoons butter. Saute mushrooms, red peppers and corn for two minutes. Stir in lobster. Add risotto and another 1/4 cup of broth. Stirring steadily, bring to a simmer for one minute. Adjust seasoning. Let cool slightly before serving. Makes eight to 10 servings.

Note: For easier cooking, after first liquid addition is absorbed, add about 4 cups broth to rice and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally. As mixture thickens, add remaining broth 1/4 cup at a time until rice is tender, yet slightly firm at the center, about 20 minutes. For lobster, remove and chop meat from one medium or two small steamed lobsters. Oysters, shrimp, or imitation lobster (surimi) can be substituted. For vegetarians, omit the lobster entirely.
Nutritional data per serving: Calories, 387; protein, 15 grams; carbohydrates, 51 grams; fat, 14 grams; cholesterol, 53 milligrams; sodium, 921 milligrams.