Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Butter 4 c Locke-Ober Cream Sauce --
2 c Mushrooms -- sliced See Recipe
1 c Bell peppers -- diced 1/2 c Pimientos -- diced
1 tb Spanish paprika 4 3-pound whole lobsters
1 1/2 c Sherry -- boiled and cooled
1 ds Salt -- to taste 4 ts Parmesan cheese -- grated
1 ds Black pepper -- to taste

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 included recipe 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 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.

Recipe By : Locke-Ober, Boston, MA

From: Marjorie Scofield Date: 09-26-95 (15:43) (160)
Fido: Recipes

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