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Lobster Savannah Recipe

Lobster Savannah

Recipe courtesy Mabel's Lobster Claw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • 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.

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  • 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...

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  • on February 19, 2007

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    I ony made the newburg sauce and this was just what I was looking for!!
    Perfect!

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  • on February 14, 2007

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    Everyone liked it very much.

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  • on December 02, 2006

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    This was excellent. Do not change a thing!

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  • on October 14, 2006

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    How does this recipe not work? Let me count the ways:

    1. Cooking time leaves you with a partially raw lobster tail.

    2. Oven heat melts cheeses and peppers into a puddle around the tails.

    3. Newberg sauce clashes with cheeses; they don't compliment each other.

    Other than that, the newberg sauce with the shrimp, scallops, and mushrooms is excellent by itself.

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