LOBSTER SAVANNAH
Make and share this Lobster Savannah recipe from Food.com.
Provided by Porfavorcorona
Categories Lobster
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove lobster claws and knuckles, crack them open and reserve meat.
- Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail.
- Keeping body in one piece, carefully pry meat from tail, and set aside.
- In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
- Heat half-and-half separately and add gradually to keep consistency smooth.
- Stir in pimiento, salt and white pepper to taste.
- Cut lobsters in half; remove meat and cut into small pieces.
- Add lobster meat and sherry to sauce and heat through.
- Scoop into lobster shells.
- Top with grated cheese.
- Put under oven broiler for a few minutes to brown.
Nutrition Facts : Calories 491.5, Fat 35.4, SaturatedFat 22, Cholesterol 169.5, Sodium 522.3, Carbohydrate 10, Fiber 0.6, Sugar 1.7, Protein 20.6
BAKED LOBSTER SAVANNAH
Steps:
- 1. 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.
- 2. Heat butter to melting point in a large saucepan, add mushrooms, cream sauce and green pepper.
- 3. Cook until tender.
- 4. Add paprika and stir in pimientos and blend well.
- 5. Bring to a simmer.
- 6. Dice the lobster in large chunks.
- 7. CHEF\'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.
- 8. Add meat to sauce and simmer slowly for 10 minutes.
- 9. Divide mixture evenly and spoon back into lobster shell.
- 10. Dust with grated parmesan cheese and brown in a 375 degree oven for 15 minutes. Serve.
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