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Baked Lobster Savannah
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 | Preparation | 45 minutes |
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| Cooking | 15 minutes |
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| Ready In | 60 minutes |
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Ingredients
| 2 |
ounces |
butter |
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| 2 |
cups |
mushrooms |
sliced |
| 1 |
cup |
green bell peppers |
diced |
| 1 |
tablespoon |
paprika |
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| 1 1/2 |
cups |
sherry |
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| 1 |
dash |
salt |
to taste |
| 1 |
dash |
black pepper |
to taste |
| 4 |
cups |
cream sauce |
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| 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.
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