BAKED LOBSTER SAVANNAH
Steps:
- 1. 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.
- 2. Heat butter to melting point in a large saucepan, add mushrooms, cream sauce and green pepper.
- 3. Cook until tender.
- 4. Add paprika and stir in pimientos and blend well.
- 5. Bring to a simmer.
- 6. Dice the lobster in large chunks.
- 7. CHEF\'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.
- 8. Add meat to sauce and simmer slowly for 10 minutes.
- 9. Divide mixture evenly and spoon back into lobster shell.
- 10. Dust with grated parmesan cheese and brown in a 375 degree oven for 15 minutes. Serve.
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