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home > recipes > seafood > bahamian lobster buena vista
* Exported from MasterCook * Bahamian Lobster "Buena Vista" Recipe By : Historical Buena Vista Restaurant on Delancy St. Serving Size : 4 Preparation Time :0:00 Categories : Bahamian Caribbean Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lobsters -- boiled 1 chopped onion 1 clove garlic -- finely chopped 2 Teaspoons chopped parsley 2 Ounces brandy few drops of Tabasco 4 Cups white sauce 1 Cup sliced mushrooms salt and pepper 1/2 Cup bread crumbs 2 Teaspoons Worcestershire sauce 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.

Bahamian Lobster Buena Vista


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keyword: bahamian
keyword: lobster
keyword: buena
keyword: vista
ethnicity: central american
recipes for seafood
recipes by jazzbel
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(posted September 24, 1997)

* Exported from MasterCook *

Bahamian
Lobster "Buena Vista"

Recipe By : Historical Buena Vista Restaurant on Delancy St.
Serving Size : 4 Preparation Time :0:00
Categories : Bahamian Caribbean
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lobsters -- boiled
1 chopped
onion
1
clove garlic -- finely chopped
2 Teaspoons chopped
parsley
2 Ounces
brandy
few drops of Tabasco
4 Cups
white
sauce
1 Cup sliced mushrooms
salt and pepper
1/2 Cup
bread crumbs
2 Teaspoons
Worcestershire
sauce

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.



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