Good Lobster Sauce

Ingredients

• 1 whole hen lobster
• 0.5 ounce butter
• melted butter
• a few spoonsful rich cream
• to taste essence of anchovies
• to taste cayenne
• to taste mace
• to taste salt

Instructions

1. Select a perfectly fresh hen lobster and split the tail carefully.
2. Take out the inside coral (roe) and pound half of it in a mortar very smoothly with less than an ounce of butter.
3. Rub the pounded mixture through a hair-sieve (fine strainer) and set aside.
4. Cut the firm flesh of the lobster tail into dice of not less than half an inch in size.
5. Make as much good melted butter as will supply the quantity of sauce required; provide it plentifully if serving with a large fish to numerous company.
6. Season the melted butter slightly with essence of anchovies, and season well with cayenne, mace, and salt.
7. Add to the seasoned butter a few spoonsful of rich cream.
8. Mix a small portion of the seasoned butter very gradually with the pounded coral until it is sufficiently liquefied.
9. Pour the liquefied coral mixture into the remaining sauce and stir the whole well together.
10. Add immediately the diced lobster flesh to the sauce.
11. Heat the sauce thoroughly by the side of the fire without allowing it to boil, as boiling will destroy its fine colour.