Lobster Savannah Recipes

LOBSTER SAVANNAH

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.

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.