Lobster and Wild Mushroom Polenta Balls

In medium-size bowl, using fork, break polenta into fine crumbs; stir in Parmesan, 2 tablespoons warm water, and salt and pepper, to taste.

Oil hands well; using about 1 1/2 tablespoons polenta, form into cup-shape. Place one piece lobster in center, and roll into ball to cover lobster. Roll each ball into bread crumbs to coat well. Polenta balls may be prepared ahead to this point and refrigerated until serving time.

In heavy 3-quart saucepan, over medium heat, heat oil to register 365 degrees F on deep-fat frying thermometer, or until 1-inch bread cube fries golden in 1 minute. Fry polenta balls 1 to 2 minutes until golden brown. Using slotted spoon, remove from pan to paper towels to drain. Serve warm.