Baked Lobster Savannah
Submitted by Bonbon
Diced lobster simmered in a sherry cream sauce with mushrooms, peppers, and pimentos, then spooned back into the shell and broiled with Parmesan. Southern fine dining at home.
YIELD
4 servingsPREP
45 minCOOK
15 minREADY
60 minLobster Savannah is one of those grand Southern supper-club dishes that sounds like it requires a culinary degree but really just takes patience and good ingredients.
Boiled lobster gets diced, folded into a rich sherry cream sauce studded with mushrooms, green peppers, and pimentos, then spooned back into the shells.
A dusting of Parmesan and a trip to the oven gives it a golden, bubbling crust.
This is the kind of showstopper you bring out when you want the table to go quiet for a second before everyone starts reaching for seconds.
Pro Tips
- Use dry sherry, not cooking sherry. The difference in flavor is enormous.
- Make the cream sauce ahead of time so you can focus on the lobster prep without rushing.
- Save the lobster shells after boiling and use them as serving vessels for a stunning presentation.
- A pinch of cayenne in the cream sauce adds warmth without overpowering the lobster.
Ingredients
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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