Lobster Sauce. (No 1.)

(For Boiled Fish or Poultry.)

Buy a boiled lobster. Pick out all the spawn and red coral. Pound these in a mortar. Moisten them with a spoonful of hot water, and one of melted butter. Pass the mixture through a hair sieve. Add to this all the meat of the lobster, cut into small pieces, and mix in one quarter of a pound more of melted butter. Place the whole in a porcelain sauce-pan, with a very little cream and cayenne pepper. Cover it and let it stew slowly. It must not boil. This would deprive it of its fine coral color.

To be served hot.

Lobster Sauce. (No 2.)

Put all the small bones and scraps of meat with a pint of cold water to cook. When the lobster flavor is well extracted, strain off the liquor, or stock. Make a sauce as follows:

1/4 cupful butter.

2 tablespoonfuls flour.

1/2 teaspoonful salt.

1/2 saltspoonful pepper.

A speck of cayenne.

Lobster stock, hot. 1/4 cupful butter, cut fine. 2 tablespoonfuls lemon-juice. 1 cupful lobster meat, cut in dice.

Melt the butter in a frying-pan; add the flour and seasoning. Stir till smooth, then put in the other things and stew slowly. Serve hot. Use the coral to garnish the dish with which the sauce is served. A good way is to break up the coral and put it in a slow oven for half an hour. Then pound it in a mortar, and sprinkle it over the boiled fish.

Very good Lobster Sauce can be made from the tail and claws alone.