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Baked Lobster Savannah

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED LOBSTER SAVANNAH
 Categories: Fish, American
      Yield: 4 Servings
 
      2 oz Butter
      2 c  Mushrooms; sliced
      1 c  Bell peppers; diced
      1 tb Spanish paprika
  1 1/2 c  Sherry
      1 ds Salt; to taste
      1 ds 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
 
  Recipe by: Locke-Ober, Boston, MA Preparation Time: 1:00 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.
  
  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.
 
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