Locke Obers Lobster Savannah Recipes

LOBSTER SAVANNAH

Lobster Savannah image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 17

Ingredients

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 1/2 tablespoons all-purpose flour
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons unsalted butter
1 ounce dry sherry
1 cup half-and-half

Steps:

Preheat an oven to 350 degrees F.
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. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.

LOBSTER SAVANNAH

Lobster Savannah image

Make and share this Lobster Savannah recipe from Food.com.

Provided by Porfavorcorona

Categories Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushroom, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
4 lobsters, boiled
1 cup cheddar cheese, grated

Steps:

Remove lobster claws and knuckles, crack them open and reserve meat.
Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail.
Keeping body in one piece, carefully pry meat from tail, and set aside.
In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
Heat half-and-half separately and add gradually to keep consistency smooth.
Stir in pimiento, salt and white pepper to taste.
Cut lobsters in half; remove meat and cut into small pieces.
Add lobster meat and sherry to sauce and heat through.
Scoop into lobster shells.
Top with grated cheese.
Put under oven broiler for a few minutes to brown.

Nutrition Facts : Calories 491.5, Fat 35.4, SaturatedFat 22, Cholesterol 169.5, Sodium 522.3, Carbohydrate 10, Fiber 0.6, Sugar 1.7, Protein 20.6

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