Lobster Sauce

Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 1 tablespoon all-purpose flour
  • ¾ cup tomato juice
  • ½ cup milk
  • 1 to ½ pounds cooked lobster meat, cut into small pieces
  • 2 tablespoons sherry
  • ½ cup heavy cream


    1. Melt the butter and sauté the shallots in it until they are tender but not browned.

    2. Stir in the flour, tomato juice and milk. Bring to a boil, stirring with a wire whisk or wooden spoon, and simmer for one minute.

    3. Add the lobster meat, sherry and cream. Reheat but do not boil.