272. New and Economical Lobster Sauce

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Lobster base
Sauce base
Seasoning and finishing
Instructions (12)
  1. Pound the soft part and shell of the lobster together very fine in a mortar.
  2. Put the pounded lobster into a stewpan, covered with a pint of boiling water.
  3. Place it over the fire to simmer for ten minutes.
  4. Pass the liquor through a hair sieve into a basin.
  5. Put three ounces of butter into a stewpan.
  6. Rub into the butter (cold) a good tablespoonful of flour.
  7. Add the liquor from the lobster to the butter and flour mixture.
  8. Place the stewpan upon the fire, stirring until upon the point of boiling.
  9. Season with a little cayenne.
  10. Add a piece of anchovy butter, the size of a walnut.
  11. If any red spawn is present in the lobster, mix it with butter as in the last step.
  12. Add the prepared spawn mixture and the juice of half a lemon just before serving.
Original Text
272. New and Economical Lobster Sauce.—Should you require to use the solid flesh of a lobster for salad, or any other purpose, pound the soft part and shell together (in a mortar) very fine, which put into a stewpan, covered with a pint of boiling water; place it over the fire to simmer for ten minutes, then pass the liquor through a hair sieve into a basin; put three ounces of butter into a stewpan, into which rub (cold) a good tablespoonful of flour, add the liquor from the lobster, place it upon the fire, stirring until upon the point of boiling, season with a little cayenne, and add a piece of anchovy butter, the size of a walnut; or, if any red spawn in the lobster, mix it with butter, as in the last, and add it, with the juice of half a lemon, just before serving. An anchovy pounded with the lobster-shells would be an improvement, and part of the flesh of the lobster might be served in the sauce.
Notes
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