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Baked Lobster Savannah: Date Added: 20 Nov 2009
Listed in: Sea food

2 oz butter
2 cup mushrooms; sliced
1 cup bell peppers; diced
1 tablespoon spanish paprika
1 1/2 cup sherry
1 dash salt; to taste
1 dash black pepper; to taste
4 cup locke-ober cream sauce; see
1/2 cup pimientos; diced
4 3 -pound whole lobsters; boil
4 teaspoon parmesan cheese; grated

Cooking Instructions

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.

1: 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.

2: The Lobster-- This can be done while vegetables are cooking. ReCut in a large dice.

Note: Discard intestinal vein and stomach--a hard sac near the head--before dicing.

3: 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.

Yield: 4 servings

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