Baked Lobster Savannah

Ingredients

2 oz Butter 2 c Mushrooms -- sliced 1 c Bell peppers -- diced 1 tb Spanish paprika 1 1/2 c Sherry 1 d Salt -- to taste 1 d Black pepper -- to taste 4 c Locke-ober cream sauce -- see 1/2 c Pimientos -- diced 4 3-pound whole lobsters -- boil 4 ts Parmesan cheese -- grated

Instructions

Preparation Time: 1:00 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.

*********

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.

Restaurant Articles

Restaurant patrons want to be delighted with their dining experience, but not necessarily surprised...

Read more

Recipe

Roasted Eggplant and Tomato

Read more

Business Plan

Indian Restaurant

Read more