1998 LOBSTER AND SPINACH STUFFED MUSHROOMS

12 large mushrooms
2 tablespoons butter
1 small onion, diced
1/2 cup (4 oz.) lobster meat, fresh or frozen, diced
1 teaspoon minced garlic
1 teaspoon grated lemon rind
1/4 cup chopped spinach, frozen or cooked fresh
1 tablespoon Pernod (anise-flavored liquor)
1/4 cup fresh bread crumbs
1 egg, beaten
2 tablespoons grated Parmesan cheese

Gently brush loose dirt from each mushroom. Remove stems and chop stem pieces into medium dice.

Stuffing: In medium-size skillet, melt butter over moderate heat. Add mushroom stems and onions. Add lobster, garlic, lemon rind, spinach and Pernod. Stir ingredients until blended. Remove from heat.

Add bread crumbs and beaten egg, stirring to blend well. Spoon into mushroom caps, forming it with your fingers. Top each with a sprinkling of Parmesan cheese.

Arrange on ungreased cookie sheet. Bake for 25 minutes at 425 degrees or until golden brown. Serve hot. Makes 12, or four servings.

--from Cooking Maine Lobster