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1
Preheat an oven to 350 degrees F.
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2
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.
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3
This kills the lobster by severing its spine.
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4
If you are not comfortable ask your local fish market to cut it for you.
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5
In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat.
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6
Add the scallops, shrimp and sliced mushrooms.
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7
Cook until seafood is halfway cooked, about 5 minutes.
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8
Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone.
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9
Add slices of roasted peppers and top with fresh grated Parmesan.
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10
Cook until golden brown, about 18 minutes.
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11
1 1/2 tablespoons all-purpose flour
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12
2 teaspoons paprika
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13
1/2 teaspoon salt
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14
1/4 teaspoon black pepper
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15
1/4 teaspoon cayenne pepper
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16
1 1/2 tablespoons unsalted butter
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17
1 ounce dry sherry
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18
1 cup half-and-half
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19
In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper.
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20
In a medium sauce pan, melt the butter over low heat.
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21
Add the flour mixture to the melted butter and stir constantly.
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22
Add the sherry to the sauce and continue stirring until it thickens.
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23
Add the half-and-half and heat through, continuing to stir.
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24
Serve with Lobster Savannah.
