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Lobster, Creole

Boil two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt twenty minutes. Drain and let cool off. Crack shells from the claws and tails, carefully pick out meat and cut it in half-inch pieces. Place in a small saucepan one finely sliced seeded green pepper, one sliced white onion and one tablespoon oil, then nicely brown three minutes. Add the lobster, season with half teaspoon salt and saltspoon pepper, mix and brown five minutes. Then add three peeled and finely crushed red tomatoes; lightly mix and cook five minutes. Add six finely sliced canned mushrooms and one tablespoon sherry, mix lightly and slowly cook ten minutes, lightly mixing meanwhile. Pour the lobster into a vegetable dish, sprinkle a little freshly chopped parsley over and serve.