Good Lobster Sauce

Ingredients

• Select for this a perfectly fresh hen lobster
• less than an ounce of butter
• the flesh of the fish
• a few spoonsful of rich cream

Method

1. 1

   Pound half of the coral with butter, rub through a sieve.

2. 2

   Cut lobster flesh into dice.

3. 3

   Make melted butter, season with anchovies, cayenne, and salt.

4. 4

   Mix with pounded coral, add lobster, heat without boiling.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 125. The excerpt below is the record exactly as published.

GOOD LOBSTER SAUCE. Select for this a perfectly fresh hen lobster ; split the tail carefully, and take out the inside coral ; pound half of it in a mortar very smoothly with less than an ounce of butter, rub it through a hair- sieve, and put it aside. Cut the firm flesh of the fish into dice of not less than half an inch in size ; and when these are ready, make as i 114 MODERN COOKERY. [chap. v. much good melted butter as will supply the quantity of sauce required for table, and if to be served with a turbot or other large fish to a numerous company, let it be plentifully provided. Season it slightly with essence of anchovies, and well with cayenne, mace, and salt ; add to it a few spoonsful of rich cream, and then mix a small portion of it very gradually with the pounded coral ; when this is sufficiently liquefied pour it into the sauce, and stir the whole well together ; put in immediately the flesh of the fish

Cook this with the app: pantry check, scaling, and the assistant.