Baked Lobster Savannah
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        butter
   2      cups          mushrooms -- sliced
   1      cup           bell peppers -- diced
   1      tablespoon    Spanish paprika
   1 1/2  cups          sherry
     1/8  teaspoon      salt -- to taste
     1/8  teaspoon      black pepper -- to taste
   4      cups          locke-ober cream sauce -- see
     1/2  cup           pimientos -- diced
   4      3 pound       whole lobsters -- boil
   4      teaspoons     parmesan cheese -- grated
 

Preparation:

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. Re-cut 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 375F oven for 15 minutes. Serve