Creamy Lobster Medallions

For all that lobster you hauled in during mini-season, here is one decadent way to enjoy this sweet crustacean, loaded with calories, but oh, so good!


  • 1-1/2 cups wild rice, uncooked
  • 2 tablespoons butter
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 cup green onion, chopped
  • 1 (10-1/2 ounce) can cream of shrimp soup
  • 1/2 cup sherry
  • 1/4 cup butter
  • hot pepper sauce to taste
  • salt and pepper to taste
  • 1-1/2 pounds lobster meat, cooked and sliced


  • Prepare wild rice per package instructions.
  • While rice is cooked, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 or 4 minutes.
  • Stir sautéed vegetables into cooked wild rice. Set aside.
  • Combine soup, sherry, butter and seasonings in a double boiler and heat thoroughly.
  • If sauce gets too thick, add more sherry. (Even if it doesn’t, add more sherrry—just kidding!)
  • Add lobster meat and stir until heated through.
  • On individual plates, arrange lobster slices on wild rice and spoon sauce over.
  • Serve remaining sauce separately.