Photo: Lobster Savannah Recipe
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
Directions
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.
Newburg Sauce:
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ladynani1973_12...
Naperville, 52
on September 17, 2009
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I read the review about this recipe totally not working and I just HAD to type up my own review! It was my 1st year anniversary and we wanted to try something new and special at home. I came across this recipe and thought, "Yum!" The point is.....IT WAS DELICIOUS!!!!!! I'm not a fan of whole lobster so I used lobster tails instead and omitted the scallops and mushrooms (since I don't like those either but everything was perfect! We couldn't believe we were actually sitting at HOME eating such an upscale dish. We also used large shrimp instead of the small shrimp the recipe calls for. So, THANK YOU for posting this recipe because we can't stop talking about it and can't wait to make it again.
By kingcrablegs_11...
Schaumburg, IL
on August 30, 2008
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I'm sorry. I haven't tried this recipe yet, but I would like to make sure the amounts are correct. 1 whole red pepper, and 1 whole green pepper, on top of a 1 1/4 lb lobster, along with 5 slices of provolone??? Sounds like a bit much to me. I also see the lobster was laid on it's back, not the stomach to split, and I was wondering about cleaning out the gills??? Anyone know...
By babygotback73_6...
Philadelphia, PA
on February 19, 2007
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I ony made the newburg sauce and this was just what I was looking for!!
Perfect!
Read all 6 reviews