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:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
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