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.

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.