Lobster Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of lobster and butter in a melted butter sauce base with lemon juice, anchovy sauce and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Lobster Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 40.—LOBSTER SAUCE.
Split a lobster, remove the pith, coral, and spawn to be pounded with an equal proportion of butter in a mortar, and afterwards rubbed through a hair-sieve on a plate; break the shell, and having removed all the meat, cut it into large or small square pieces, according to fancy. Next, prepare some melted butter, No. 39, to this add the spawn and the lobster, season with the juice of half a lemon, a teaspoonful of anchovy, and a pinch of cayenne pepper, and serve hot.
Split the lobster and remove the pith, coral and spawn. Place these in a mortar and pound until smooth with an equal amount of butter. Rub the mixture through a fine-meshed sieve and set aside (discard any solids). Crack the lobster shell, remove the meat and dice.
Prepare the melted butter according to the melted butter sauce recipe then stir in the butter and spawn mix, the lobster meat and the juice of 1/2 lemon. Allow to heat through (but do not boil) then stir in a teaspoon of anchovy essence, season with a pinch of cayenne pepper and serve immediately.
