Date Added: 6 Sep 2009
Listed in: Seafood Recipes

Baked Lobster Savannah Ingredients

2 oz butter
2 c mushrooms,sliced
1 c bell peppers,diced
1 T Spanish paprika
1 1/2 c sherry
1 ds salt,to taste
1 ds black pepper,to taste
4 c Locke-Ober Cream Sauce
1/2 c pimientos,diced
4 3-pound whole lobsters - boiled and cooled
4 t Parmesan cheese,grated

Baked Lobster Savannah Cooking Instructions

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 sherry. Cook until
liquid is reduced by half. Salt and pepper to taste; add cream sauce
(see included recipe in this cookbook) and pimientos and blend well. Bring
to a simmer.

STEP TWO: The Lobster
This can be done while vegetables are cooking. Remove claws and
knuckles from lobster. Hold lobster with its top side up. With kitchen shears,
cut an oval opening in top of shell from tip of tail to base of head.
Remove meat from body, claws, and knuckles. Cut in a large dice.

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.

Baked Lobster Savannah Recipe Pictures:

Baked Lobster Savannah

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