Baked Lobster Savannah

2 oz Butter
2 c Mushrooms — sliced
1 c Bell peppers — diced
1 tb Spanish paprika
1 1/2 c Sherry
1 d Salt — to taste
1 d Black pepper — to taste
4 c Locke-ober cream sauce — see
1/2 c Pimientos — diced
4 3-pound whole lobsters — boil
4 ts Parmesan cheese — grated|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.

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.

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