Lobster Savannah

• 2 (1 1/4-pound) lobsters
• 8 ounces Newburg Sauce, recipe follows
• 8 ounces sea scallops
• 1/2 pound small shrimp, peeled and deveined
• 4 medium mushrooms, sliced
• 10 slices aged provolone
• 2 whole roasted red peppers, sliced
• 2 whole roasted green peppers, sliced
• 4 ounces Parmesan, grated

1. Preheat an oven to 350 degrees F.
2. 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.
3. This kills the lobster by severing its spine.
4. If you are not comfortable ask your local fish market to cut it for you.
5. In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat.
6. Add the scallops, shrimp and sliced mushrooms.
7. Cook until seafood is halfway cooked, about 5 minutes.
8. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone.
9. Add slices of roasted peppers and top with fresh grated Parmesan.
10. Cook until golden brown, about 18 minutes.
11. 1 1/2 tablespoons all-purpose flour
12. 2 teaspoons paprika
13. 1/2 teaspoon salt
14. 1/4 teaspoon black pepper
15. 1/4 teaspoon cayenne pepper
16. 1 1/2 tablespoons unsalted butter
17. 1 ounce dry sherry
18. 1 cup half-and-half
19. In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper.
20. In a medium sauce pan, melt the butter over low heat.
21. Add the flour mixture to the melted butter and stir constantly.
22. Add the sherry to the sauce and continue stirring until it thickens.
23. Add the half-and-half and heat through, continuing to stir.
24. Serve with Lobster Savannah.

lobsters, scallops, shrimp, mushrooms, aged provolone, red peppers, green peppers, parmesan

Taken from www.foodnetwork.com/recipes/lobster-savannah-recipe.html (may not work)