Can substitute crabmeat for lobster.

8	oz	Cooked lobster meat, fresh or frozen
24	fresh	Mushrooms, about 4 cm (1 1/2 in) in diameter
1/4	C	Condensed cream of mushroom soup
2	tbsp	Fine, soft breadcrumbs
2	tbsp	Mayonnaise or salad dressing
1/4	tsp	Worcestershire sauce
	Few drops	Tabasco sauce
		Pepper
		Grated parmesan cheese

• If your lobster is frozen, let it thaw naturally (don't stand it in warm water or run water on to it), and make sure that all particles of shell have been removed. Chop the lobster meat.
• Rinse mushrooms in cold water, dry them and remove stems.
• Combine soup, lobster, breadcrumbs, mayonnaise, Worcestershire sauce, Tabasco sauce and pepper to taste. Mix together well. Fill each mushroom cap with a tablespoon of the lobster mixture, sprinkle with cheese and place on a well-greased baking sheet.
• Bake in a hot oven (425F) for 10 to 15 minutes, or until lightly browned. Decorate with your usual flair.