Lobster Savannah

Directions

1. 1
   Remove lobster claws and knuckles, crack them open and reserve meat.
2. 2
   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.
3. 3
   Keeping body in one piece, carefully pry meat from tail, and set aside.
4. 4
   In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
5. 5
   Heat half-and-half separately and add gradually to keep consistency smooth.
6. 6
   Stir in pimiento, salt and white pepper to taste.
7. 7
   Cut lobsters in half; remove meat and cut into small pieces.
8. 8
   Add lobster meat and sherry to sauce and heat through.
9. 9
   Scoop into lobster shells.
10. 10
    Top with grated cheese.
11. 11
    Put under oven broiler for a few minutes to brown.