Recipe - Coquille Of Lobster Savannah

2 ounce Butter
2 cup Mushrooms cut or sliced up
1 cup Bell peppers minced
1 tablespoon Spanish paprika
1 One half cup Sherry
1 ds Salt to taste
1 ds Black pepper to taste
4 cup LockeOber Cream Sauce
See Recipe
One half cup Pimientos minced
4 3pound
Cooled
4 teaspoon Parmesan cheese grated
Lobsters boiled and

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 "LockeOber 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 stomacha hard sac near the
headbefore 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 375degree F oven for 15 minutes. Serve.

Recipe By : LockeOber, Boston, MA

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip