Baked Lobster Savannah

Baked Lobster Savannah

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Jennifer J



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  • 2 oz
  • 2 c
    mushrooms, sliced
  • 1 c
    green bell pepper, sliced
  • 1 Tbsp
  • 1.5 c
  • ·
    "just a pinch" of salt
  • ·
    "just a pinch" of pepper
  • 4 c
    cream sauce
  • 1/2 c
    pimento, chopped
  • 4
    lobsters, boiled
  • 4 tsp
    parmesan cheese, grated

How to Make Baked Lobster Savannah


  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. Heat butter to melting point in a large saucepan, add mushrooms, cream sauce and green pepper.
  3. Cook until tender.
  4. Add paprika and stir in pimientos and blend well.
  5. Bring to a simmer.
  6. Dice the lobster in large chunks.
  7. CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.
  8. Add meat to sauce and simmer slowly for 10 minutes.
  9. Divide mixture evenly and spoon back into lobster shell.
  10. Dust with grated parmesan cheese and brown in a 375 degree oven for 15 minutes. Serve.

Printable Recipe Card

About Baked Lobster Savannah

Course/Dish: Fish Seafood
Other Tag: Quick & Easy

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