BAKED LOBSTER SAVANNAH

      Title: BAKED LOBSTER SAVANNAH
  Categories: Fish, American
       Yield: 4 Servings
  
       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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