Baked Lobster Savannah Recipe
Ingredients:
- 2 oz Butter
- 2 c Mushrooms -- sliced
- 1 c Bell peppers -- diced
- 1 tb Spanish paprika
- 1 1/2 c Sherry
- 1 d Salt -- to taste
- 1 d Black pepper -- to taste
- 4 c Locke-ober cream sauce -- see
- 1/2 c Pimientos -- diced
- 4 3-pound whole lobsters -- boil
- 4 ts Parmesan cheese -- grated
Directions:
- Preparation Time: 1:00
- NOTE: If you are using lobsters smaller than three pounds each, you will
- need enough smaller lobsters to produce a total of about 8 cups of meat
- after boiling and cooling.
- STEP ONE: The Sauce-- Heat butter to melting point in a large saucepan,
- add mushrooms and green pepper. Cook until tender. Add paprika and stir
- in sherimientos and blend well. Bring to a simmer.
- STEP TWO: The Lobster-- This can be done while vegetables are cooking.
- ReCut in a large dice.
- CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the
- head--before dicing.
- STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide
- mixture evenly and spoon back into lobster shell. Dust with grated
- parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve.