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May 2019

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Easy Amaretto Cake

Easy Amaretto Cake Recipe
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Baked Lobster Savannah Recipe

Baked Lobster Savannah recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Lobster Savannah recipe  PDF


2 oz Butter
2 c Mushrooms sliced
1 c Bell peppers diced
1 tb Spanish paprika
1 1/2 c Sherry
1 ds Salt to taste
1 ds Black pepper to taste
4 c Locke ober cream sauce see
1/2 c Pimientos diced
4 3 pound whole lobsters boil
4 ts Parmesan cheese grated
Recipe by: Locke Ober, Boston, MA Preparation Time: 1:00 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. STEP ONE: The Sauce Heat butter to melting point in a large saucepan, add mushrooms and green pepper. Cook until tender. Add paprika and stir in sherimientos and blend well. Bring to a simmer. STEP TWO: The Lobster This can be done while vegetables are cooking. ReCut in a large dice. CHEF'S NOTE: Discard intestinal vein and stomach a hard sac near the head before dicing. STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide mi ture evenly and spoon back into lobster shell. Dust with grated parmesan cheese and brown in a 375 degree oven for 15 minutes. Serve.

Baked Lobster Savannah recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
802 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print Baked Lobster Savannah recipe  PDF   Vegetable recipes RSS   New

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3 lb Fresh salmon fillet center cut, cleaned and amp scaled 1 lg Bunch Dill fresh, whole 1/4 c Kosher salt (coarse, or regular is necessary) 1/4 c Sugar 2 tb White peppercorns (or black) crushed Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish delaer to do it for you. Leave the skin on. Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserle. Wash and then shake dry the bunch of dill and place it on the fish. (If the fill is of the hothouse variety and not ve...

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