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  Recipe Home » Fish » Baked Lobster Savannah
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  Baked Lobster Savannah
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
2 oz Butter
2 cup Mushrooms, sliced
1 cup Bell peppers, diced
1 tbsp 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 tsp Parmesan cheese, grated
Instructions:
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.
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