4 lobsters, boiled
1 onion, chopped
1 clove garlic, finely chopped
2 teaspoons parsley, chopped
2 ounces brandy
4 cups white sauce
1 cup mushrooms, sliced
1/2 cup bread crumbs
2 teaspoons Worcestershire sauce
Few drops of Tabasco
Salt and pepper to taste
1.Halve the lobsters, remove the meat and dice. Wash the shells and reserve.
2.In a saucepan, melt some butter and saute onions and garlic until golden brown. Add the lobster meat and flambe with the brandy. Add the mushrooms and simmer for a few minutes.
3.Stir in Tabasco and Worcestershire. Cook over low heat a few more minutes.
4.Mix in the white sauce, remove from fire and add the parsley. Season with salt and pepper. Fill theshells with the mixture, sprinkle with the breadcrumbs and place under the broiler for a few minutes to glaze.
1.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.
2.Add gradually some hot fish stock, whisk continuously to prevent lumps. Bring the mixture slowly to boil and let simmer for 15 to 20 minutes.