Baked Lobster Savannah

• 2 ounces butter
• 2 cups mushrooms sliced
• 1 cup green bell peppers diced
• 1 tablespoon paprika
• 1 1/2 cups sherry
• 1 dash salt to taste
• 1 dash black pepper to taste
• 4 cups cream sauce
• 1/2 cup pimentos diced
• 4 each lobsters whole, boiled, (3 lbs each)
• 4 teaspoons parmesan, parmigiano-reggiano cheese, grated grated

1. 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.
2. STEP ONE: The Sauce-- Heat butter to melting point in a large saucepan, add mushrooms and green pepper.
3. Cook until tender.
4. Add paprika and stir in sherimientos and blend well.
5. Bring to a simmer.
6. STEP TWO: The Lobster-- This can be done while vegetables are cooking.
7. ReCut in a large dice.
8. CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.
9. STEP THREE: Add meat to sauce and simmer slowly for 10 minutes.
10. Divide mixture evenly and spoon back into lobster shell.
11. Dust with grated parmesan cheese and brown in a 375-degree oven for 15 minutes.
12. Serve.

butter, mushrooms, green bell peppers, paprika, sherry, salt, black pepper, cream sauce, pimentos, lobsters, parmesan

Taken from recipeland.com/recipe/v/baked-lobster-savannah-3906 (may not work)