Lobster Sauce II

• 1¼ lb. lobster.
• ¼ cup butter.
• ¼ cup

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.