Puree of Lobster

Have two pounds of cooked lobster meat; pound it in a mortar with four ounces of butter, season with salt and red pepper, and rub through a sieve, stirring into the pulp six gills of well reduced bechamel (No. 409), heat it well, and just when about serving beat in two ounces of fine lobster butter (No. 580); color it a pale red.