Lobster Sauce II

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • lb. lobster.
  • ¼ cup butter.
  • ¼ cup flour.
  • ½ teaspoon salt
  • Few grains cayenne.
  • ½ 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.