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Lobster Sauce

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Cut
  2. 1 pint of Velouté Sauce
  3. 14 oz. of fresh butter
  4. a tablespoonful of lemon juice
  5. 4 oz. of Lobster Butter
  6. 1 pint of White Powvrade Sauce
Contains CrustaceansMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. Take a large lobster ;
  2. Pick the flesh from the tail and claws;
  3. cut it in large dice ;
  4. Boil 1 pint of Velouté Sauce with 1 pint of White Powvrade Sauce ;
  5. thicken with 4 oz.
  6. of Lobster Butter, and 14 oz.
  7. of fresh butter;
  8. add the cut lobster, and half a tablespoonful of lemon juice;
  9. and serve.
  10. Observation.—Lobster Sauce, like all sauces thickened with butter, should not be put on the fire after the last quantity of butter has been added.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board