Ingredients: 1/4 cup butter
1/2 cup green bell pepper, diced
1 cup mushrooms, sliced
1 Tbs. paprika
1 Tbs. tomato paste
1/4 cup all-purpose flour
1/2 cup heavy cream
1 cup half and half
Salt and pepper to taste
3/4 cup sherry
1/4 cup roasted and diced red bell pepper
1 pound lobster meat, boiled and cooled, diced
1 to 2 Tbs. cheddar cheese, grated Preparation: Boil and steam 1 pound of lobster and then crack and remove the claws. Remove all the meat from the claws. Cut the oval from the head to the tail in the shell, then remove the stuff inside the shell and thoroughly wash out the shell. Dice the meat from the claws. Discard the intestinal vein and stomach -- a hard sac near the head -- before dicing the lobster meat. Heat 1/4 cup butter to melting point in a large saucepan over medium heat, add 1 cup of sliced mushrooms, 1/2 cup diced green bell peppers and 1 tablespoon paprika. Cook until tender. Add 1 tablespoon of tomato paste and continue to stir. Add 1/4 cup flour to make a roux. Add 1/2 cup heavy cream and 1 cup of half and half. Add salt and pepper to taste, 3/4 sherry and 1/4 cup roasted and diced red bell pepper and blend well. Bring to a simmer. Add diced lobster to sauce and simmer slowly over low heat for 10 minutes. Spoon into lobster shells and sprinkle with 1 to 2 tablespoons grated cheddar cheese. Brown in 375-degree oven for 5 to 15 minutes (just enough to melt the cheese). Serves: 1 to 2 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Mrs. Wilkes Boarding House Cookbook: Recipes and Recollections from the Savannah Table
Model: 1580082572
Author: Sema Wilkes
(2001)
Ten Speed Press
Website: www.tenspeed.com
The Lady and the Sons, Too: A Whole New Batch of Recipes from Savannah
Model: 0375758364
Author: Paula H. Deen
(2001)
Clarkson Potter/The Crown Publishing Group/Random House
Website: www.randomhouse.com
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