Lobster Savannah

This dish is a wonderful way to sample the “High-End” of Low Country cuisine.

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

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. Heathalf-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 and put under oven broiler for a few minutes to brown.

Serves 8.

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