*  Exported from  MasterCook  *
 
                           BAKED LOBSTER SAVANNAH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             American
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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