Looking to add a bit of kick to your next lobster dinner? This recipe is the one for you!
Ingredients
- 2 oz Butter
- 2 c Mushrooms — sliced
- 1 c Bell peppers — diced
- 1 tb Spanish paprika
- 1 1/2 c Sherry
- 1 dash Salt — to taste
- 1 dash Black pepper — to taste
- 4 cups Locke-ober cream sauce — see
- 1/2 cups Pimientos — diced
- 6 2-pound whole lobsters — boil
- 4 ts Parmesan cheese — grated
Directions 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.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. The lobster– This can be done while vegetables are cooking. ReCut in a large dice. Discard intestinal vein and stomach–a hard sac near the head–before dicing. 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.
Source: Baked Lobster Savannah