Baked Lobster Savannah

Ingredients

2 oz butter
2 c mushrooms
1 c bell peppers
1 tb spanish paprika
1 1/2 c sherry
4 c locke-ober cream sauce
1/2 pimientos
3 pound lobsters
4 ts parmesan cheese

Instructions

Recipe by: Locke-Ober, Boston, MA Preparation Time: 1:00 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 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.