Lobster Savannah - lobsters

Method

• 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.
• 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
• 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.