Lobster Savannah

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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