Lobster Savannah

Steam the lobster; 15 minutes at a good covered simmer should do it. Cool, crack open the shells and remove lobster meat (Can use shells to simmer in the stock.)
Cut the lobster into large 1″ chunks.  Preheat the oven to 375 degrees. Cut the peppers, place them in a heavy small baking pan and rub the pieces with 1 t. oil and salt & pepper. Roast in the oven until just golden around the edges, about 15 minutes. Remove from the oven, set aside.

Start the sauté: In a large skillet add the butter, when melted, add the mushrooms, garlic, scallions, serrano chile, thyme, celery leaves, cajun seasoning and smoked paprika. Stir well and cook over moderate heat until the flavors bursts, and the vegetables are tender, about 1 minute.

Add the flour, reduce heat to low, and stir for 1 minute. Add the warmed stock, raise heat to high and mix all ingredients well with a whisk. When the mixture comes to a boil, add the warmed milk, then reduce heat to low – simmer until the sauce combines and reduces, about one minute.

Add the reserved roasted peppers and the cooked lobster. Stir just to heat ingredients. Taste for salt, add if needed.
Spoon into 2 nice, oven-safe oval serving bowls. Top with a little grated cheese, (place in a warm oven for a few minutes to melt if desired.)

Garnishing options: Sprinkle on top one or all; chopped parsley, reserved dark green scallions, fresh thyme leaves and celery leaves.
Serve with an herbed rice pilaf.

TIP: If eating the next day, cook lobster. Remove lobster from shells and do not cut it up. Simple place in the refrigerator in an airtight container, and then continue with the recipe, cut before adding to sauce.

* Make a home made stock using fish bones, shrimp shells, and enrich with lobster shells if you have them from the steamed lobster. Place in a pot with water to cover, add some dry white wine, peppercorns and dill. Simmer 30 minutes, then strain.