Lobster Savannah - cooking recipe

Ingredients

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushroom, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
4 lobsters, boiled
1 cup cheddar cheese, grated

Preparation

Remove lobster claws and knuckles, crack them open and reserve meat.
Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail.
Keeping body in one piece, carefully pry meat from tail, and set aside.
In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
Heat half-and-half separately and add gradually to keep consistency smooth.
Stir in pimiento, salt and white pepper to taste.
Cut lobsters in half; remove meat and cut into small pieces.
Add lobster meat and sherry to sauce and heat through.
Scoop into lobster shells.
Top with grated cheese.
Put under oven broiler for a few minutes to brown.