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4 servings
suggest servings
| 2 | ounces | butter | |
| 2 | cups | mushrooms | sliced |
| 1 | cup | green bell peppers | diced |
| 1 | tablespoon | paprika | |
| 1 1/2 | cups | sherry | |
| 1 | dash | salt | to taste |
| 1 | dash | black pepper | to taste |
| 4 | cups | cream sauce | |
| 1/2 | cup | pimentos | diced |
| 4 | each | lobsters | whole, boiled, (3 lbs each) |
| 4 | teaspoons | parmesan, parmigiano-reggiano cheese, grated | grated |
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.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 8.0g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 119mg | 5% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 2.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 39% | Vitamin C | 87% | |
| Calcium | 4% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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To enhance flavors I increased soy sauce from 2 to 4 tblspns. Instead of fresh green beans I used fresh broccoli & 2 onions & not just one.
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