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Lobster Sauce for Fish

Lobster Sauce for Fish is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a melted butter and milk base containing lobster claw meat meat that's flavoured with mace and cayenne pepper and which is typically served with fish dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Sauce for Fish.

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesMilk RecipesBritish Recipes



This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This is a sauce, flavoured with lobster claw meat that's typically used for fish dishes.

Original Recipe



LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c.

(Very Good.)

464. INGREDIENTS — 1 middling—sized hen lobster, 3/4 pint of melted butter, No. 376; 1 tablespoonful of anchovy sauce, 1/2 oz. of butter, salt and cayenne to taste, a little pounded mace when liked, 2 or 3 tablespoonfuls of cream.

Mode.–Choose a hen lobster, as this is indispensable, in order to render this sauce as good as it ought to be. Pick the meat from the shells, and cut it into small square pieces; put the spawn, which will be found under the tail of the lobster, into a mortar with 1/2 oz. of butter, and pound it quite smooth; rub it through a hair—sieve, and cover up till wanted. Make 3/4 pint of melted butter by recipe No. 376; put in all the ingredients except the lobster—meat, and well mix the sauce before the lobster is added to it, as it should retain its square form, and not come to table shredded and ragged. Put in the meat, let it get thoroughly hot, but do not allow it to boil, as the colour would immediately be spoiled; for it should be remembered that this sauce should always have a bright red appearance. If it is intended to be served with turbot or brill, a little of the spawn (dried and rubbed through a sieve without butter) should be saved to garnish with; but as the goodness, flavour, and appearance of the sauce so much depend on having a proper quantity of spawn, the less used for garnishing the better.

Time.–1 minute to simmer. Average cost, for this quantity, 2s.

Seasonable at any time.

Sufficient to serve with a small turbot, a brill, or salmon for 6 persons.

Note.–Melted butter made with milk, No. 380, will be found to answer very well for lobster sauce, as by employing it a nice white colour will be obtained. Less quantity than the above may be made by using a very small lobster, to which add only 1/2 pint of melted butter, and season as above. Where economy is desired, the cream may be dispensed with, and the remains of a cold lobster left from table, may, with a little care, be converted into a very good sauce.

Modern Redaction