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, 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, 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 homogeneous 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.