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Add a photoServings: 4
Ingredients
- 2 ounce Butter
- 2 c. Mushrooms -- sliced
- 1 c. Bell peppers -- diced
- 1 Tbsp. Spanish paprika
- 1 1/2 c. Sherry
- 1 dsh Salt -- to taste
- 1 dsh Black pepper -- to taste
- 4 c. Locke-Ober Cream Sauce -- See Recipe
- 1/2 c. Pimientos -- diced
- 4 x 3-lb. Cooled
- 4 tsp Parmesan cheese -- grated Lobsters -- boiled and
Directions
- This recipe is very similar to "Baked Lobster Savannah," but varies in the presentation, and thus is entered as a separate recipe.
- NOTE: If you are using lobsters smaller than three pounds each, you will need sufficient smaller lobsters to produce a total of about 8 c. of meat after boiling and cooling.
- STEP ONE: The Sauce- Heat butter to melting point in a large saucepan, add in mushrooms and green pepper. Cook till tender. Add in paprika and stir in sherry. Cook till liquid is reduced by half. Salt and pepper to taste; add in cream sauce (see recipe for "Locke-Ober Cream Sauce" included in this cookbook) and pimientos and blend well. Bring to a simmer.
- STEP TWO: The Lobster- This can be done while vegetables are cooking.
- Remove claws and knuckles from lobster. Hold lobster with its top side up.
- With kitchen shears, cut an oval opening in top of shell from tip of tail to base of head. Remove meat from body, claws, and knuckles. Cut in a large dice.
- CHEF'S NOTE: Throw away intestinal vein and stomach-a hard sac near the head-before dicing.
- STEP THREE: Add in meat to sauce and simmer slowly for 10 min. Divide mix proportionately and spoon mix in scallop shells or possibly ovenproof dishes with a piping of Duchess potatoes around the edge. Dust with grated parmesan cheese and brown in a 375-degree F oven for 15 min. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 159 | 47% |
| Total Fat 17.94g | 22% |
| Saturated Fat 11.15g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 413mg | 17% |
| Potassium 318mg | 9% |
| Total Carbs 16.02g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.49g | 6% |
| Protein 6.54g | 10% |
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