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.