Baked Lobster Savannah
Yield
4 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
|
|
| 473 | ml |
mushrooms
sliced |
|
| 237 | ml |
green bell peppers
diced |
|
| 15 | ml |
paprika
|
|
| 355 | ml |
sherry
|
*
|
| 1 | dash |
salt
to taste |
*
|
| 1 | dash |
black pepper
to taste |
*
|
| 946 | ml |
cream sauce
|
* |
| 118 | ml |
pimentos
diced |
|
| 4 | each |
lobsters
whole, boiled, (3 lbs each) |
*
|
| 2E+1 | ml |
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.
