Lobster Joseph was supposed to be Buster Keaton‘s all-time favorite dish. He apparently liked it with small boiled potatoes, sourdough bread (for dunking) and a green salad:
1 pint sour cream
1 square butter, 1/4 pound
2 30-ounce cans solid pack tomatoes (unseasoned) 1 teaspoon salt
1/4 teaspoon pepper
4 medium lobsters (cooked)
1 ounce brandy
2 ounces sweet sherry
Melt butter. Blend in sour cream, add tomatoes (putting aside tomato juice). Combine sherry and brandy in separate pan. Burn out most of the alcohol and add to sauce. Add tomato juice as needed to desired consistency. Cut lobster into bite size and heat in sauce.
Fish fillets can be substituted for the lobster. Melt butter and quickly saute 1 pound fillets (sole is good). Remove to warm dish. Do not overcook. Add well-drained tomatoes to remaining butter, mixing and chopping with spoon. Add salt and pepper. When tomato-butter mixture is hot (but not boiling) mix in sour cream, a bit at a time. Add brandy and sherry, or white port. Mix well.
Source directly taken from Buster Keaton: Cut to the Chase by Marion Meade