Baked Lobster Savannah

2 oz butter
2 c mushrooms, sliced
1 c bell peppers, diced
1 T Spanish paprika
1 1/2 c sherry
1 ds salt, to taste
1 ds black pepper, to taste
4 c Locke-Ober Cream Sauce, See
-Recipe
1/2 c pimientos, diced
4 3-pound whole lobsters
-boiled and cooled
4 t Parmesan cheese, grated

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.