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Lobster Sauce

Plunge a one pound live lobster in boiling water with teaspoon salt, and boil for twenty minutes, remove, let slightly cool off, crack the shells of tails and claws, pick out all the meat, cut it in small square pieces and keep on a plate, then cut off head. Place all the shells in a mortar with one and a half ounces butter and pound to a perfect pulp, then rub through sieve on a plate. Mix in a small saucepan one half ounce butter with an ounce flour, heat for half a minute, then pour in one and a half gills milk and half gill cream, season with half teaspoon salt, a saltspoon cayenne and half teaspoon grated nutmeg, mix until it comes to a boil, boil for five minutes. Add, little by little, the lobster pulp, briskly mixing while adding it. Now add the cut-up lobster, cook for five minutes, frequently mixing meanwhile, and use as required.