When I was a kid in 1950's Boston the restaurants were known by their address - as in 25 Tyler St. The food was wonderful and I have never found anything like it elsewhere. Particularly a dish called lobster sauce which was rich and dark and I think laced with fermented dark beans and ground pork. No lobster. Lobster sauce in NY and Philly restaurants is white and not particularly good. I remember reading somewhere that the original Chinese community in Boston came from a particular island. Can anyone enlighten me re this, or provide a recipe for the lobster sauce?