Recipe Preparation:
Carefully remove tail meat from shell. Clean shells throroughly and rub with oil to shine
them up. Cut meat into 1/2 inch square chunks. Heat 1/4 cup butter in skillet and saute the meat.
While meat is sauting heat a 2nd skillet with remaining butter sauting onion and garlic
until soft. Stir in flour and cook over low heat about 30 seconds. Stir in milk. Cooking over medium
heat, stir constantly until mixture begins to boil. Remove from heat and add cheese, wine, paprika,
and season with salt and pepper to taste. Return to low heat and cook for about one minute. Pour
cheese and wine sauce over fully cooked lobster chunks and cook a few moments. Place cleaned lobster shells
on baking sheet (covered with foil and greased) and fill with lobster mixture. Sprinkle with copious amounts
of Parmesan cheese. Broil in pre-heated oven about 4 inches from broiler until sauce and cheeses bubble
and surface is browned. Remove from oven, serve immediately along with garnishes. Recipe and Photos compliments of
Sara Norman Lobster provided by Capt. Dennis.
