Recipes > Sauces & Spreads > Lobster Sauces > Lobster Sauce

Lobster Sauce


Chop very fine or pound some of the flesh of a boiled lobster. Take a white or blonde sauce, and instead of taking it from the fire when done, turn the chopped flesh into it with a little piece of butter; stir, give one boil, and it is ready for use.

Craw-fish, prawn, shrimp, and crab sauces are made the same as lobster sauce.


Hand-Book of Practical Cookery (1884).


Print recipe/article only

comments powered by Disqus