Categories: Fish, American 
      Yield: 4 servings 
  
      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 
  mixture evenly and spoon back into lobster shell. Dust with grated 
  parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve.