Lobster Savannah Boston Food

LOBSTER SAVANNAH

Steps:

• Remove lobster claws and knuckles, crack them open and reserve meat.
• Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail.
• Keeping body in one piece, carefully pry meat from tail, and set aside.
• In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
• Heat half-and-half separately and add gradually to keep consistency smooth.
• Stir in pimiento, salt and white pepper to taste.
• Cut lobsters in half; remove meat and cut into small pieces.
• Add lobster meat and sherry to sauce and heat through.
• Scoop into lobster shells.
• Top with grated cheese.
• Put under oven broiler for a few minutes to brown.

LOBSTER SAVANNAH

Steps:

• Preheat an oven to 350 degrees F.
• Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
• In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
• In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.