Baked Lobster Savannah

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation45 minutes
Cooking15 minutes
Ready In60 minutes

Ingredients

2 ounces butter
2 cups mushrooms sliced
1 cup green bell peppers diced
1 tablespoon paprika
1 1/2 cups sherry
1 dash salt to taste
1 dash black pepper to taste
4 cups cream sauce
1/2 cup pimentos diced
4 each lobsters whole, boiled, (3 lbs each)
4 teaspoons parmesan, parmigiano-reggiano cheese, grated grated

Directions

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.

Save This Page

del.icio.us
Bookmark and Share
KitchenBitch

Member Review

StarStarStarStar

Pumpkin Oat Bran Muffins

These are great heated with margarine! Cinnamon may be substituted for pumpkin pie spice. Bake these muffins at around 375-400 if you have a hot oven like I do, and only bake for 15-20 minutes. Great recipe!

 
Grn_round_top_left Browse_recipes_by Grn_round_top_right
Grn_round_bottom_left Blank Grn_round_bottom_right