Baked Lobster Savannah

2 ounces Butter
2 cups Mushrooms; sliced
1 cup Bell peppers; diced
1 tablespoon Spanish paprika
1½ cups Sherry
1 dash Salt; to taste
1 dash Black pepper; to taste
4 cups Locke-Ober Cream Sauce; See Recipe below
½ cups Pimientos; diced
4 3-pound whole lobsters; boiled and cooled
4 teaspoons Parmesan cheese; grated
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.
Locke-Ober Cream Sauce:
4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1 cup light cream
1 pinch salt

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
sherry. Cook until liquid is reduced by half. Salt and pepper to taste; add
cream sauce (see included recipe 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: 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.
Locke-Ober Cream Sauce:
STEP ONE: The Roux In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes.