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Baked Lobster Savannah

 

94

Yield

4

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 ounces butter
2 cups mushrooms
sliced
1 cup green bell peppers
diced
1 tablespoon paprika
1 ½ cups sherry
*
1 dash salt
to taste
*
1 dash black pepper
to taste
*
4 cups cream sauce
*
½ cup pimentos
diced
4 each lobsters
whole, boiled, (3 lbs each)
*
4 teaspoons Parmesan cheese
grated

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 13384% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 119mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 39% Vitamin C 87%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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