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Lobster Sauce

Take the coral from the back and neck of a freshly-boiled hen lobster. Put it in a mortar and pound it thoroughly with double the quantity of fresh butter, and a little cayenne, and press it through a hair-sieve with the back of a spoon. This is lobster butter. It ought to be of a bright red colour. As it will keep for some time, any that is left should be put into a jar and kept in a cool, dry place until it is again wanted, as lobsters with coral cannot always be obtained. Pick out the white meat, and tear it into flakes with two forks. A small quantity only will be required for the sauce, the rest may therefore be served up some other way (see LOBSTER SALAD, LOBSTER RISSOLES, LOBSTER CUTLETS, etc.). Break the shell of the lobster into small pieces. Pour three-quarters of a pint of water over these, and simmer gently until the liquid is reduced to half a pint. Mix two ounces of fresh butter with an ounce of flour. Strain the half-pint of gravy upon it, and stir all over the fire until the mixture thickens, but it must not boil. If despatch is necessary water may be used instead of the gravy. Stir into the sauce as much lobster butter (see recipe given above) as will colour it brightly, add about a table-spoonful of the white meat, and if liked, the juice of half a small lemon. Let it remain on the fire until the meat is quite hot. It must be remembered, however, that if it be allowed to boil the colour will be spoilt. A table-spoonful of cream is sometimes added. Time, two or three minutes to heat the sauce. Probable cost, small lobster, 1s. Sufficient for five or six persons.