Lobster Sauce.— Take a fine freshly-
boiled hen lobster, with plenty of spawn in it.
Pound the spa-^-n and coral in a morta^: with
double the quantity of fresh butter, and a little
cayenne, and press it thi'ough a hair-sieve with
the back of a spoon. This is lobster butter.
It ought to be of a bright red colom-. As it
will keep for some time, any that is left should
be put into a jar and kept in a cool, dry place
until it is again wanted, as lobsters with spawn
cannot always be obtained. Pick out the white
meat, and tear it into flakes with two forks. A
small quantity only will be required for the
sauce, the rest may therefore be served up some
other way {see Lobster Salad, Lobster Rissoles,
Lobster Cutlets, &c.). Break the shell of the
lobster into small pieces. Pom- three-quarters
of a pint of water over these, and simmer gently
until the liquid is reduced to haK a pint. MLx two
oimces of fresh butter with an ounce of flour.
Strain the half -pint of gravy upon it, and stir
aU over the fire until the mixture thickens, but
it must not boU. If despatch is necessary
water may be used instead of gravy. Stir
into the sauce as much lobster butter as will
colour it brightl}^ add about a table-spoonful
of the white meat, and, if liked, the juice of
half a small lemon. Let it remain on the fire
until the meat is quite hot. It must be remem-
bered, however, that if it be allowed to boil
the colour wiU be spoilt. A table-spoonful of
cream is sometimes added. Time, two or three
minutes to heat the sauce. Probable cost, small
lobster, Is. Sufficient for five or six persons.
Lobster Sauce, Mock.— AVhen lobster
butter is in the house, lobster sauce may be
easily made, and a little boiled turbot or sole,
torn into flakes, may be used as a substitute for
the lobster meat. If there is neither lobster
butter nor cold fish, boil a thick fleshy sole.
Take the meat from the bones while it is still
warm, and when nearly cold smear it over with
anchovy paste, or the essence of shrimps. Cut
it into small pieces, stir it into the required
quantity of melted butter, and when it is
heated " through, serve immediately. Time,
three or four minutes to heat the sauce. Pro-
bable cost, 6d. per half-pint. Sufficient for five
or six persons.
Lobster, Sauce Piquant for.— Mix a
salt-spoonful of raw mustard and a small pinch
of salt and pepper smoothly with a dessert-
spoonful of cold water ; add gradually a quarter
of a pint of best vinegar. Stir gently over the
fire until the vinegar is hot, then put in two
ounces of fresh butter✪ Lobster Sauce, and serve. Time, ten
minutes. Probable cost, 4d. Sufficient for
four or five persons.
Lobster Sausages. — Pick the flesh from
a medium-sized freshly-boiled hen lobster.
Mince it finely, and pound it in a mortar with
two ounces of fresh butter, a httle salt, cayenne,
and pounded mace, and half of the coral✪ Lobster Sausages, which
has been pounded sei3arately, and pressed
through a hair sieve with the back of a spoon.
Shape the mixture into roUs like sausages,
sprinkle the rest of the coral over them, and
place them in a Dutch oven before a moderate
fii-e until they are quite hot. Serve them on a
folded napkin, and garnish with parsley. Time,
a quarter of an hour to heat. Probable cost of
lobster, about Is. 6d. Sufficient for haK a dozen
persons.
Page 864 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lobster Sauce.— Take a fine freshlyboiled hen lobster, with plenty of spawn in it. Pound the spawn and coral in a mortar: with double the quantity of fresh butter, and a little cayenne, and press it through a hair-sieve with the back of a spoon. This is lobster butter. It ought to be of a bright red colour. As it will keep for some time, any that is left should be put into a jar and kept in a cool, dry place until it is again wanted, as lobsters with spawn cannot always be obtained. Pick out the white meat, and tear it into flakes with two forks. A small quantity only will be required for the sauce, the rest may therefore be served up some other way {see Lobster Salad, Lobster Rissoles, Lobster Cutlets, &c.). Break the shell of the lobster into small pieces. Pour three-quarters of a pint of water over these, and simmer gently until the liquid is reduced to haK a pint. Mix two ounces of fresh butter with an ounce of flour. Strain the half-pint of gravy upon it, and stir aU over the fire until the mixture thickens, but it must not boU. If despatch is necessary water may be used instead of gravy. SStir into the sauce as much lobster butter as will colour it brightly add about a table-spoonful of the white meat, and, if liked, the juice of half a small lemon. Let it remain on the fire until the meat is quite hot. It must be remembered, however, that if it be allowed to boil the colour wiU be spoilt. A table-spoonful of cream is sometimes added. Time, two or three minutes to heat the sauce. Probable cost, small lobster, Is. Sufficient for five or six persons.
Lobster Sauce, Mock.— When lobster butter is in the house, lobster sauce may be easily made, and a little boiled turbot or sole, torn into flakes, may be used as a substitute for the lobster meat. If there is neither lobster butter nor cold fish, boil a thick fleshy sole. Take the meat from the bones while it is still warm, and when nearly cold smear it over with anchovy paste, or the essence of shrimps. Cut it into small pieces, stir it into the required quantity of melted butter, and when it is heated " through, serve immediately. Time, three or four minutes to heat the sauce. Probable cost, 6d. per half-pint. Sufficient for five or six persons.
Lobster, Sauce Piquant for.— Mix a
salt-spoonful of raw mustard and a small pinch of salt and pepper smoothly with a dessertspoonful of cold water ; add gradually a quarter of a pint of best vinegar. Stir gently over the fire until the vinegar is hot, then put in two ounces of fresh butter, and serve. Time, ten minutes. Probable cost, 4d. Sufficient for four or five persons.
Lobster Sausages. — Pick the flesh from a medium-sized freshly-boiled hen lobster. Mince it finely, and pound it in a mortar with two ounces of fresh butter, a little salt, cayenne, and pounded mace, and half of the coral, which has been pounded separately, and pressed through a hair sieve with the back of a spoon. Shape the mixture into roUs like sausages, sprinkle the rest of the coral over them, and place them in a Dutch oven before a moderate fii-e until they are quite hot. Serve them on a folded napkin, and garnish with parsley. Time, a quarter of an hour to heat. Probable cost of lobster, about Is. 6d. Sufficient for haK a dozen persons.
Records on this page
Lobster SauceLobster SausagesLobster, Scalloped