Savannah Lobster

Course : Seafoods
Serves: 50
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1 cup butter
5 quarts mushroom
3 cups green bell pepper
1/3 cup paprika
9 cups white wine
1 teaspoon salt
1 teaspoon white pepper
6 quarts bechamel sauce
2 tablespoons dry mustard
18 pounds lobster meat
3 cups red bell pepper
7 cups freshly grated parmesan chee
1 tablespoon freshly grated nutmeg

Preparation / Directions:

Heat butter in a large saute pan, over a medium flame add mushrooms and green bell peppers heat and stir for 4-5 minutes add paprika; heat and stir for 1 minute add wine; heat and stir until reduced by half season to taste with salt and white pepper add bechamel sauce and dry mustard heat and stir until well blended add lobster and red peppers remove from heat and spoon into a buttered baking pan top with grated cheese bake @ 375 degrees until lightly toasted on top sprinkle with nutmeg serve hot


Nutritional Information:

223 Calories (kcal); 5g Total Fat; (25% calories from fat); 32g Protein; 4g Carbohydrate; 165mg Cholesterol; 568mg Sodium

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