Lobster Joseph

This one was Buster Keaton's own recipe for his favorite dish. Serve with bite-size boiled potatoes and sourdough bread to dunk in the sauce. Fish fillets can be substituted for the lobster (see footnote below*).

I pint sour cream
1/4 pound (1 stick) butter
2 30-ounce cans unseasoned solid-pack tomatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cooked medium lobsters
1 ounce brandy
2 ounces sweet sherry

Melt butter, blend in sour cream. Add tomatoes, reserving tomato juice. Combine brandy and sherry in a seperate pan; burn out most of the alcohol and add it to the sauce. Add tomato juice as necessary to produce desired consistancy. Cut lobster into bite-size pieces and heat in sauce.

*If you wish to substitute fish fillets, sole is a good choice. Quickly saute 1 pound fillets in the butter. Remove them to a warm dish, do not overcook. Add drained tomatoes to the remaining butter, add salt and pepper. When tomato mixture is hot but not boiling, mix in sour cream a little at a time. Add brandy and sherry mixture or white port. Mix well, add fish fillets.