2 oz Butter 2 c Mushrooms -- sliced 1 c Bell peppers -- diced 1 tb Spanish paprika 1 1/2 c Sherry 1 d Salt -- to taste 1 d 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

Preparation Time: 1:00 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.

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.