Baked Lobster Savannah

Makes 4

Shawn Thornton

ingredients

2 ounces Butter
2 cups Mushrooms; sliced
1 cup Bell peppers; diced
1 tablespoon Spanish paprika
1 1/2 cups Sherry
1 dash Salt; to taste
1 dash Black pepper; to taste
4 cups Locke-Ober Cream Sauce; See Recipe below
1/2 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

1
STEP ONE: The Sauce-- Heat butter to melting point in a large saucepan, add
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mushrooms and green pepper. Cook until tender. Add paprika and stir in
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sherry. Cook until liquid is reduced by half. Salt and pepper to taste; add
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cream sauce (see included recipe in this cookbook) and pimientos and blend
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well. Bring to a simmer.
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STEP TWO: The Lobster-- This can be done while vegetables are cooking.
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Remove claws and knuckles from lobster. Hold lobster with its top side up.
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With kitchen shears, cut an oval opening in top of shell from tip of tail
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to base of head. Remove meat from body, claws, and knuckles. Cut in a large
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dice.
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CHEF’S NOTE: Discard intestinal vein and stomach--a hard sac near the
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head--before dicing.
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STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide
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mixture evenly and spoon back into lobster shell. Dust with grated parmesan
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cheese and brown in a 375-degree oven for 15 minutes. Serve.
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Locke-Ober Cream Sauce:
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STEP ONE: The Roux In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
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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.