Baked Lobster Savannah Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Butter,
2 cup: Mushrooms, sliced
1 cup: Bell peppers, diced
1 tbsp: Spanish paprika,
1 1/2 cup: Sherry,
1 dash: Salt, to taste
1 dash: Black pepper, to taste
4 cup: Locke-ober cream sauce, see
1/2 cup: Pimientos, diced
4: 3-pound whole lobsters, boil
4 tsp: Parmesan cheese, grated
Directions:
Recipe by: Locke-Ober, Boston, MA Preparation Time: 1:00 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.
CHEFS 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.
Source from luhu.jp
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.
CHEFS 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.
Source from luhu.jp