Recipe: Chef David Hersh’s Lobster-Stuffed Mushrooms

Here’s a recipe for a real crowd-pleaser from David Hersh the chef and owner of Cowfish in Hampton Bays: Lobster-stuffed mushrooms.

“One of our most popular dishes is this appetizer,” Hersh says. “What makes it special is the homemade corn bread we use as a binding agent for the stuffing, then we use only local lobsters and a special brand of olive oil. We put a high emphasis on the quality of our ingredients. We stay open all year and only use the best of what’s available.” Cowfish occupies one of the most scenic locations in the Hamptons—it stands proudly on its own curve of land on the bay with stunning views of the water and marina. An ideal spot for eating seafood!

Lobster-Stuffed Mushrooms
Yield 40

Shelf Life: 48 hours

2 pounds lobster meat
1/4 cup pomace oil
40 large button mushrooms
2 tablespoons bacon grease
1/4 cup garlic, minced
1/2 cup leeks, diced 1/4” x 1/4”
1/2 cup white wine
1 pound of shrimp, 31/40 puds, rough chopped
1 tablespoon Old Bay seasoning
8 cups corn bread, diced 3/4” x 3/4”
2 tablespoons fresh tarragon, chopped
3/4 cup Jack cheese, shredded
2 teaspoons salt and pepper mix
2 tablespoons Dijon mustard
1/4 cup Worcestershire sauce

Preheat oven to 400°.

Remove stems from mushrooms and wash. Turn upside down and allow to dry on a wire mesh on top of a sheet pan. Once dry, toss in the olive oil and place back on wire mesh top side up.

1. Cook for 4-5 minutes depending on size. Mushrooms should be slightly al dente. Do not cook all the way.

2. Turn oven down to 350°.

3. While mushrooms are cooking, cut cornbread into ¾ x ¾” pieces and toast till golden brown, then pulse in food processor.

4. Remove mushrooms from oven and cool on sheet pan over cooling rack at room temperature.

5. Heat bacon grease over medium high heat in a large sauté pan. Add garlic and leeks and sauté for 2 minutes. Add lobster and shrimp and Old Bay seasoning and sauté for 3-4 minutes until meat is 80% cooked. Deglaze pan with white wine and cook for an additional 30-45 seconds to cook out alcohol. Remove from heat. Finished seafood should be 85% cooked when done with this step.

6. In a large stainless bowl, add the seafood mixture, breadcrumbs and the remaining ingredients, except the mushrooms, and combine using hands. Allow to cool.

7. Once all the ingredients are chilled, place two tablespoons of stuffing inside each mushroom emphasizing height. Place back on the wire rack and bake for 6 minutes at 350°.

Cowfish, 258 East Montauk Highway, Hampton Bays, 631-594-3868, cowfishrestaurant.com