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
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.
