Recipes > Sauces & Spreads > Lobster Sauces > Lobster Sauce II

Lobster Sauce II


  • 1 1/4 pound lobster
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • few grains cayenne
  • 1/2 tablespoon lemon juice
  • 3 cups cold water


Remove meat from lobster, and cut tender claw meat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice. If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.


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The Boston Cooking-School Cook Book (1896).

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