Lobster Sauce II
A dish that leans on butter and flour.
contains glutencontains dairycontains shellfish
Ingredients
US
Metric
- 565 g lobster
- 60 ml butter
- 60 ml flour
- 2 ml salt
- Few grains cayenne
- 7 ml lemon juice
- 710 ml cold water
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Remove meat from lobster, and cut tender claw meat in one-half inch dice. 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.
- If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.
Nutrition (estimated, per serving)
| Calories | 480 |
|---|---|
| Protein | 48.7 g |
| Fat | 25.3 g |
| Carbs | 12.2 g |
| Fiber | 0.4 g |
| Sodium | 1792 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States