In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray. 

When ready chop broccoli roughly into 1/4-1/2 inch pieces and set aside.

In large bowl combine the onion, celery, cheese, mayonnaise, lemon juice, Tabasco, salt and pepper. Add the chopped cooled broccoli and stir in gently.

Refrigerate for at least 3-4 hours before serving or up to 12 hours, to allow flavors to mingle. 

Note: I like it best the following day!