Lobster Savannah

• 1/2 lb butter
• 1 bell pepper
• 1 small white onion
• 1 cup mushroom, sliced
• 1/4 cup flour
• 2 cups half-and-half
• 2 tablespoons pimiento
• 1 dash salt
• 1 dash white pepper
• 1/2 cup sherry wine
• 4 lobsters, boiled
• 1 cup cheddar cheese, grated

1. Remove lobster claws and knuckles, crack them open and reserve meat.
2. 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.
3. Keeping body in one piece, carefully pry meat from tail, and set aside.
4. In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
5. Heat half-and-half separately and add gradually to keep consistency smooth.
6. Stir in pimiento, salt and white pepper to taste.
7. Cut lobsters in half; remove meat and cut into small pieces.
8. Add lobster meat and sherry to sauce and heat through.
9. Scoop into lobster shells.
10. Top with grated cheese.
11. Put under oven broiler for a few minutes to brown.

butter, bell pepper, white onion, mushroom, flour, pimiento, salt, white pepper, sherry wine, lobsters, cheddar cheese

Taken from www.food.com/recipe/lobster-savannah-219537 (may not work)