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Lobster Sauce II

1/2 teaspoon salt Few grains cayenne 1½ 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.

Sauce Béarnaise To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon or one-half tablespoon tarragon vinegar.

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.