Lobster Sauce

Ingredients

• a good-sized boiled Lobster
• half a pint of melted butter
• a pinch or two of coral
• a dust of cayenne
• half a saltspoonful of salt

Method

1. 1

   Chop the meat of the tail and claws of the Lobster into pieces, but not too small.

2. 2

   Make half a pint of melted butter; put the Lobster into the saucepan with the melted butter, add coral, cayenne, and salt.

3. 3

   Set the saucepan in the bain-marie till wanted, then turn out the Lobster sauce into a hot sauce-boat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 71. The excerpt below is the record exactly as published.

Lobster Sauce. — In making this simple sauce two things only are necessary — that is, to use plenty of Lobster, carefully made melted butter, and nothing else. But there are several faults, too often seen in Lobster Sauce, which must be avoided. One is chopping the Lobster too small, or, worse still, pounding it. Another is using the contents of the head of the Lobster. A still more common fault is the addition of anchovy sauce, flour, and milk or cream. Lobster Sauce should taste of nothing but the Lobster, softened and moistened by the melted butter, and it is quite rich enough without milk or cream. It should not be a half solid mass, nor a thin wretched liquid with scanty morsels of Lobster floating in it, but a creamy bed in which the pieces of Lobster are plentiful and distinct. To secure this result, chop the meat of the tail and claws of a good-sized boiled Lobster into pieces, but not too small. Half an hour before dinner make half a pint of melted butter ; put the Lobster into the saucepan with the melted butter, add a pinch or two of coral, a dust of cayenne, and half a saltspoonful of salt

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