INGREDIENTS

INSTRUCTIONS

Halve the lobsters.  Remove the meat and dice.  Wash the shells and
retain. In a saucepan, melt some butter, add the onions and garlic,
sautee until golden brown.  Add the lobster meat and flambe with the
brandy, add the mushrooms and simmer for a few minutes, stir in the
mustard, Tabasco and Worcestershire and cook over low flame a few  more
minutes. Mix in the white sauce, remove from fire and add the  parsley.
Season with salt and pepper and fill the shells with the  mixture,
sprinkle with the breadcrumbs and place under the broiler  for a few
minutes to glaze.  White Sauce: In a saucepan, melt equal parts of
butter and flour(  over low heat), whisk them together(do not let the
mixture get brown)  until you obtain a homogenous paste. Let it cool
for a few minutes  then gradually add some hot fish stock, whisk
continuously to prevent  lumps. Bring the mixture slowly to boil and
let simmer for 15 to 20  minutes. Recipe By : Historical Buena Vista
Restaurant on Delancy St.  Posted to EAT-L Digest 23 October 96  Date:
Thu, 24 Oct 1996 05:40:52 -0700  From:    CD <jazzbel@MAIL.BATELNET.BS>

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 127.1mg
Potassium: 174.3mg
Carbohydrates: 14.1g
Fiber: 1.4g
Sugar: 2.9g
Protein: 2.9g