| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Fish and se, American cl |
4 |
Servings |
INGREDIENTS
| 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 Recipe |
| 1/2 |
c |
Pimientos; diced |
| 4 |
|
3-pound whole lobsters; boiled and cooled |
| 4 |
ts |
Parmesan cheese; grated |
INSTRUCTIONS
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
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.
Recipe by: Locke-Ober, Boston, MA
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de
Ortega" <yillingw@gye.satnet.net> on Nov 5, 1997
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”