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2 oz butter
2 c Mushrooms; sliced
1 c Bell peppers; diced
1 tb Spanish paprika
1 1/2 c Sherry
1 ds Salt; to taste
1 ds Black pepper; to taste
4 c Locke-ober cream sauce; see
1/2 c Pimientos; diced
4 3-pound whole lobsters; boil
4 ts Parmesan cheese; grated
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.
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