Italian Lobster Stuffed Mushrooms

1/4 pound of cooked lobster meat (fresh or frozen)
1 cup of bread cubes
10 meduim size mushrooms
2 tablespoons of olive oil
1/2
onion chopped fine
1 stalk
of celery chopped fine
1 egg yolk
1/4 cup of belted butter
1 cup of grated Parmesan cheese
salt and pepper to taste

Remove stems from mushrooms.
Using a scooping knife, empty the mushrooms caps.
Chop the stems, and set aside.
In frying pan heat oil, sautee onion and celery until onion is translucent
add mushroom stems,lobster meat, egg yolk, bread and cheese.
Salt and pepper to taste and stir occasionally. Using a blender or food processor, blend well.
Fill each mushroom cap with the bread mixture
Place the mushrooms in a oil greased deep baking pan
drizzle each with a bit of the melted butter.
Bake uncovered at 350 degrees for 10-15 minutes. until the tops of each mushrooms are slightly brown.

Serve hot.