BAHAMIAN LOBSTER BUENA VISTA
Source: Historical Buena Vista Restaurant on Delancy St.
Servings: 4

4 lobsters, boiled
butter
1 onion, chopped
1 clove garlic, finely chopped
2 ounces brandy
1 cup sliced mushrooms
2 teaspoons mustard
2 teaspoons Worcestershire sauce
few drops of Tabasco
4 cups white sauce (recipe follows)
2 teaspoons chopped parsley
salt and pepper
1/2 cup bread crumbs

Halve the lobsters. Remove the meat and dice. Wash the shells and retain.

In a saucepan, melt some butter, add the onions and garlic; saute 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, Worcestershire, and Tabasco; 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.