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Lobster Sauce

Remove the meat from a large lobster and cut it into one-fourth inch dice. Put the inner shells and scraggy parts into a saucepan with one quart of cold water and boil for fifteen to twenty minutes. Strain and use the water in making one pint of drawn butter sauce. Add the lobster, the dried and powdered coral, a little cayenne pepper and two tablespoonfuls of lemon juice.