Baked Lobster Savannah recipe

Ingredients:
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

Procedures:
Preparation Time: 1:00

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.

Notes:
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.