Another Lobster Sauce
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- I know another way of making a beautiful lobster sauce, but I rather hesitate to give it, because it takes a little more time;
- still the result is so superior that it fully repays one for the extra trouble, especially as the troublesome part of it can be done on the previous day.
- Dry in the oven for a short time the shell of your lobster, not the legs, because you will want them, ancl also because they are not so red as the rest ;
- then pound it with one ounce of butter.
- Put the whole in a little saucepan with a very little water on a gentle fire, and shake it till the butter becomes nice and red ;
- then take it out and put it in a coarse cloth over a bowl containing cold water, and strain it through and press it down with a spoon, so that all the butter gets through.
- When it has passed through and the butter has set, you remove it and use it for your sauce, which you make exactly as above, using ordinary stock instead of the one made with the shell of the lobster, as previously described.
- A more Simple Lobster Sauce.
- Make simply a French melted butter, and put in it the flesh of the lobster after having boiled the shell, so that you may use that liquor instead of plain water.
- A more Expensive Lobster Sauce.
- Make some melted butter with half a pint of cream, and put the pieces of the lobster into it cut into dice, and let it simmer very gently for about five minutes.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Mortar and pestle
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Chef's knife
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Cutting board
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Sieve