Baked lobster savannah

4 servings

Ingredients

Quantity Ingredient
2 ounces Butter
2 cups Mushrooms; sliced
1 cup Bell peppers; diced
1 tablespoon Spanish paprika
1½ cup Sherry
1 dash Salt; to taste
1 dash Black pepper; to taste
4 cups Locke-ober cream sauce; see
½ cup Pimientos; diced
4 3-pound whole lobsters; boil
4 teaspoons Parmesan cheese; grated

Directions

Recipe by: Locke-Ober, Boston, MA 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.

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