Another Lobster Sauce
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 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.
Method
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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, and 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.
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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Sieve