Lobster Sauce

Ingredients

• Choose a hen lobster
• half ounce butter
• three-fourths pint of drawn butter
• one tablespoon anchovy sauce
• one-half ounce butter
• salt to taste
• cayenne to taste
• two or three tablespoons cream

Method

1. 1

   Pick meat from the lobster shells and cut into small pieces.

2. 2

   Pound the spawn with butter until smooth, strain, and set aside.

3. 3

   Make drawn butter, add anchovy sauce, butter, salt, cayenne, and cream.

4. 4

   Mix well before adding lobster meat, heat without boiling.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 95. The excerpt below is the record exactly as published.

Lobster Sauce, — Choose a hen lobster, as this is indispensabfe in order to render this sauce as good as it ought to be. rick the meat from the shells, and cut it mto small square pieces ; put the spawn, which will be found under the tail of the lobster, into a mor- tar with half ounce butter, and pound it quite smooth ; rub it through ahair-sieve,and cover up till wanted, ilake three-fourths pint of drawn butter, and add one tablespoon anchovy sauce, one-naif ounce butter, salt and cayenne to taste, a little pounded mace if liked, and two or three tablespoons cream

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