American
Lobster Sauce II
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1¼ lb Lobster
- ¼ cup Butter
- ¼ cup Flour
- ½ teaspoon Salt
- Few grains Cayenne
- ½ tablespoon Lemon Juice
- 3 cups Cold Water
Make it
Method
- 1
Remove meat from lobster, and cut tender claw meat in one-half inch dice.
- 2
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.
- 3
If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.
Source & rights
Where this recipe comes from
Lobster Sauce II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.