Lobster Sauce

Ingredients

• a freshly boiled hen lobster
• 2 ozs. of fresh butter
• I oz. of flour
• the half-pint of water or gravy
• about a tablespoonful of the white meat
• the juice of half a small lemon
• A table-spoonful of cream

Method

1. 1

   Pound lobster coral with double the quantity of butter and cayenne.

2. 2

   Strain.

3. 3

   Mix butter with flour, strain water or gravy upon it, and stir until thickened.

4. 4

   Add lobster butter and white meat, heat without boiling.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 386. The excerpt below is the record exactly as published.

Lobster Sauce. — Take the coral from the back and neck of a freshly boiled hen lobster. Put it in a mor- tar and pound it thoroughly with double the quantity of fresh butter and a little cayenne, and press it through a hair-sieve. This is lobster butter. It ought to be of a bright red color. Pick out the white meat and tear it into flakes. A small quantity only will be required for the sauce, the rest may therefore be served up some other way. Mix 2 ozs. of fresh butter with I oz. of flour. Strain the half- pint of water or gravy upon it, and stir all over the fire until the mixture thickens, but it must not boil. Stir into the sauce as much lobster butter as will color 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. However, if it be allowed to boil the color will be spoiled. A table - spoonful of cream is some- times added. Time, two or three min- utes to heat the sauce. Maitre d’Hotel Sauce.— Melt 2 ozs. of fresh butter in a small enamelled saucepan and stir to it, by degrees, two teaspoonfuls of flour; continue stirring for five or ten minutes, until the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quar- ter of a pint of good veal stock, also boiling, and stir well, allowing the sauce to simmer a minute or two be- tween each addition. When perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoon- ful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table -spoonful of chopped parsley. The yolks of two eggs are a great improvement to this sauce, and are almost necessary when it is served with fish ; but in that case only half the quantity of flour should be used, as the eggs help to thicken. Another way : — Take half a pint of milk, thicken it with 1 oz. of butter and a heaped teaspoonful of flour well worked together, and flavor with lemon-juice, pepper, and salt. Add a table-spoonful of scalded and chopped parsley. The parsley and lemon-juice should be added off the fire. The simplest way is to beat till smooth over the fire 1 oz. of butter and Yz oz. of flour. Add a third of a pint of water, stir and boil, then add two table-spoonfuls of cream

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