Baked Lobster Savannah

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 medium whole lobsters -- boil 3 pound
4 teaspoons parmesan cheese -- grated

Preparation / 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. 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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes