INGREDIENTS

INSTRUCTIONS

This recipe is very similar to "Baked Lobster Savannah," but varies  in
the presentation, and thus is entered as a separate recipe.  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
recipe for "Locke-Ober  Cream Sauce" included 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 mixture in
scallop shells or ovenproof  dishes with a piping of Duchess potatoes
around the edge. Dust with  grated parmesan cheese and brown in a
375-degree F oven for 15  minutes. Serve.  Recipe By     : Locke-Ober,
Boston, MA  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 31.9mg
Sodium: 221.8mg
Potassium: 284.5mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 2.8g
Protein: 2.6g