| Baked Lobster Savannah
|
| Prep. Time |
1 hour
|
| Cook Time |
35 minuts
|
| Yield |
4 servings
|
| Ingredients |
| 2 |
oz |
butter
|
| 2 |
c |
mushrooms; sliced
|
| 1 |
c |
bell peppers; diced
|
| 1 |
tb |
Spanish paprika
|
| 1 1/2 |
c |
sherry
|
| 1 |
ds |
Salt; to taste
|
| 1 |
ds |
Black pepper; to taste
|
| 4 |
c |
Locke-ober cream sauce; see
|
| 1/2 |
c |
Locke-ober cream sauce; see
|
| 4 |
each |
3 pound whole lobsters; boil
|
| 4 |
ts |
parmesan cheese; grated
|
| Direction |
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.
|
| 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.
|
