Lobster Sauce

Ingredients

• For a pint and a half of sauce
• a lobster weighing two and a half pounds
• four table-spoonfuls of butter
• three generous table-spoonfuls of flour
• a teaspoonful and a half of salt
• half a saltspoonful of cayenne
• a table-spoonful of lemon juice

Method

1. 1

   Cut the tender part of the claws into dice and chop the rest of the lobster meat.

2. 2

   Simmer in a quart of water for one hour.

3. 3

   In another pan, melt the butter, add flour, and stir until smooth.

4. 4

   Gradually add the lobster liquor, stirring until it boils.

5. 5

   Season with salt, cayenne, lemon juice, and lobster butter.

6. 6

   Cook for five minutes, then strain over the lobster dice and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 248. The excerpt below is the record exactly as published.

Lobster Sauce. For a pint and a half of sauce, use a lobster weighing two and a half pounds. Make the lobster butter as directed on page 478. Cut the tender est part of the claws into dice. Chop the remainder of the lobster meat, and put it into a stew- pan with one quart of water ; simmer for one hour. Put four table-spoonfuls of butter into a stew-pan on the fire, and when hot, add three generous table-spoonfuls of flour, and stir until smooth and frothy. Then add, MEAT AND FISH SAUCES. 477 gradually, the lobster liquor, stirring all the while. Stir until the mixture boils ; add a teaspoonf ul and a half of salt, half a saltspoonful of cayenne, a table-spoonful of lemon juice

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