Baked Lobster Savannah

Recipe Ingredients

2 oz	56g	Butter
2 cups	474ml	Mushrooms - sliced
1 cup	146g / 5.1oz	Bell peppers - diced
1 tablespoon	15ml	Spanish paprika
1 1/2 cups	355ml	Sherry
1/8 teaspoon	0.6ml	Salt - to taste
1/8 teaspoon	0.6ml	Black pepper - to taste
4 cups	948ml	Locke-ober cream sauce - see
1/2 cup	73g / 2.6oz	Pimientos - diced
4		Whole lobsters - boil
4 teaspoons	20ml	Parmesan cheese - grated

Recipe Instructions

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.

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.

CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.

Hints

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.

Source:
Taste of Home, Dec.'94, p. 13

Recipe by: Locke-Ober, Boston

Rating

Average rating:

5.5 (20 votes)

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