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.
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Category : Main_Meals

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