Home › Sauces › Lobster Butter

Lobster Butter

This is used in lobster soups and sauces to give color and richness. Pound to a smooth paste the coral of a lobster with two tablespoons of butter; add three tablespoons of chopped lobster and one of butter and pound again until all is reduced to a smooth paste, and then rub through a fine sieve. If coral is not obtainable the small claws and butter may be pounded together and treated the same as shrimp butter.

MAITRE d' HÔTEL SAUCE Two tablespoons of flour; one tablespoon of chopped parsley; one tablespoon of lemon juice; three-fourths cup of butter; one pint of boiling water; two eggs (yolks only); salt and pepper to taste. Prepare the same as drawn-butter sauce and when finished add the lemon juice and chopped parsley. Let it cool slightly, and add the beaten yolks of the eggs. Return to the range, and when well heated, but not to the boiling point, it is ready to use.