Dinner
Lobster Sauce II
The original 1910 method for Lobster Sauce II, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1¼ lb. lobster
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- Few grains cayenne
- ½ tablespoon lemon juice
- 3 cups cold water
Historical transcription
Source method
- 1
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.
- 2
If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.