Lobster Sauce. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Lobster Preparation

A hen lobster is best (cock lobsters being too large and strong in flavour). Buy a live one. ↝ Lobster [Shellfish]
Blanch it, split it in two, running your knife from head to tail down the back. Take out all its meat. Separate the coral from the meat; and cut the meat into small dice. Put them aside on a plate till wanted. ↝ Lobster [Shellfish]
Pass the coral through a small hair sieve, then put it also aside on a separate plate. ↝ Lobster [Shellfish]
Crack the lobster's shell in a mortar, put it into a stewpan with a little thyme, bay-leaf and parsley, and a little sliced onion. ↝ Lobster [Shellfish]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
a little sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]

Sauce Base

Make melted butter with this liquor instead of water, and proceed otherwise as usual in making it. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Seasoning

a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
Take some live spawn and mash it through a sieve, then add it to the sauce.

Finishing

a small teaspoonful of essence of shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
1 tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (21)

Buy a live hen lobster.
Blanch the lobster.
Split the lobster in two lengthwise down the back.
Remove all the meat from the lobster.
Separate the coral from the meat.
Cut the meat into small dice and set aside.
Pass the coral through a small hair sieve and set aside.
Crack the lobster shell in a mortar.
Place the cracked shell in a stewpan with thyme, bay-leaf, parsley, and sliced onion.
Cover the stewpan and place on a gentle fire.
When the liquor is fully drawn, add enough water to cover.
Let it boil for about 20 minutes.
Strain the liquid through a sieve.
Make melted butter using this liquor instead of water.
Season the sauce with salt, white pepper, and cayenne.
Mash live spawn through a sieve and add it to the sauce.
Add the coral and mix well.
Add the diced lobster meat at the very end.
Add a small teaspoonful of essence of shrimps.
Add 1 tablespoonful of cream.
Warm through gently.

Original Text

Lobster Sauce. No. 1. (Cataldi.)
(See Appendix regarding the boiling of Lobsters.)
A hen lobster is best (cock lobsters being too large and strong in flavour). Buy a live one. Blanch it, split it in two, running your knife from head to tail down the back. Take out all its meat. Separate the coral from the meat; and cut the meat into small dice. Put them aside on a plate till wanted. Pass the coral through a small hair sieve, then put it also aside on a separate plate.
Crack the lobster's shell in a mortar, put it into a stewpan with a little thyme, bay-leaf and parsley, and a little sliced onion. Put the stewpan on a gentle fire, and cover it close.
When the liquor is fully drawn, add as much water as is required, and let it boil for about 20 minutes, then pass it through a sieve. Make melted butter with this liquor instead of water, and proceed otherwise as usual in making it. Season sauce when made with a little salt, white pepper, and cayenne. Take some live spawn and mash it through a sieve, then add it to the sauce.
Now add the coral and mix it well in. Dice of lobster meat must be added the last thing, with a small teaspoonful of essence of shrimps and 1 tablespoonful of cream, merely in time to be well warmed through.

Notes

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