Lobster Savannah

Name: Lobster Savannah
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 0 teaspoons cayenne pepper; 28 grams dry sherry; 2 Tbsps all-purpose flour; 237 milliliters half-and-half; 1 kgs lobsters; 4 mediums mushrooms, sliced; 2 teaspoons paprika; 113 grams Parmesan, grated; 10 slices aged provolone; 2 whole roasted green peppers, sliced; 2 whole roasted red peppers, sliced; 1 teaspoons salt; 227 grams sea scallops; 227 grams shrimp, peeled and deveined; 2 Tbsps unsalted butter

Lobster Savannah takes about 1 hour and 15 minutes from beginning to end. Watching your figure? This pescatarian recipe has 1147 calories, 114g of protein, and 65g of fat per serving. For $10.4 per serving, you get a main course that serves 2. If you have pepper, half-and-half, salt, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Best of the Best Savannah Red Rice, Savannah Cocktail With Absinthe, and Savannah Cheesecake Cookies.

Instructions

Preheat an oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Lobster

Fish

Equipment you will use

Knife

In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes.

Ingredients you will need

Mushrooms

Scallops

Shrimp

Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone.

Ingredients you will need

Provolone

Lobster

Scallops

Shrimp

Sauce

Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.

Ingredients you will need

Parmesan

Peppers

In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat.

Ingredients you will need

Cayenne Pepper

Paprika

Butter

Pepper

All Purpose Flour

Sauce

Salt

Equipment you will use

Mixing Bowl

Sauce Pan

Add the flour mixture to the melted butter and stir constantly.

Ingredients you will need

Butter

All Purpose Flour

Add the sherry to the sauce and continue stirring until it thickens.

Ingredients you will need

Sherry

Sauce

Add the half-and-half and heat through, continuing to stir.

Serve with Lobster Savannah.

Ingredients you will need

Lobster

Equipment

Ingredients

Servings:

0teaspoons

black pepper 0teaspoons

cayenne pepper 28grams

dry sherry 2Tbsps

all-purpose flour 237milliliters

half-and-half 1kgs

lobsters 4mediums

mushrooms, sliced 2teaspoons

paprika 113grams

Parmesan, grated 10slices

aged provolone 2

whole roasted green peppers, sliced 2

whole roasted red peppers, sliced 1teaspoons

salt 227grams

sea scallops 227grams

shrimp, peeled and deveined 2Tbsps

unsalted butter

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Roland Lavantureux Petit Chablis with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Roland Lavantureux Petit Chablis

The Portlandian soils in the extension of the Chablis appellation, known as Petit Chablis, may not enjoy the same reputation as the Kimmeridgian, yet they imbue the wines with a crisp, lively freshness and zesty, citrusy aromas that speak to the deep mineral component of northern Burgundy.