green bell pepper, sliced
parmesan cheese, grated
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.
Heat butter to melting point in a large saucepan, add mushrooms, cream sauce and green pepper.
Add paprika and stir in pimientos and blend well.
Dice the lobster in large chunks.
CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.
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.