Baked lobster savannah
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter |
| 2 | cups | Mushrooms; sliced |
| 1 | cup | Bell peppers; diced |
| 1 | tablespoon | Spanish paprika |
| 1½ | cup | Sherry |
| 1 | dash | Salt; to taste |
| 1 | dash | Black pepper; to taste |
| 4 | cups | Locke-ober cream sauce; see |
| ½ | cup | Pimientos; diced |
| 4 | 3-pound whole lobsters; boil | |
| 4 | teaspoons | Parmesan cheese; grated |
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.
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.