| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Bahamian | Bahamian, Caribbean, Seafood | 4 | Servings |
INGREDIENTS
| 4 | Lobsters; boiled | |
| 1 | Chopped onion | |
| 1 | Clove garlic; finely chopped | |
| 2 | ts | Chopped parsley |
| 2 | oz | Brandy |
| Few drops of Tabasco | ||
| 4 | c | White sauce |
| 1 | c | Sliced mushrooms |
| Salt and pepper | ||
| 1/2 | c | Bread crumbs |
| 2 | ts | Worcestershire sauce |
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>
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