Lobster Sauce
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- mace
- whole pepper
- 3/4 pound butter
- lobster
Instructions
- Boil the mace and whole pepper long enough to remove their strong taste. Strain off the spices and discard them. Melt the butter in the infused liquid. Cut the lobster into very small pieces and stew it in the butter mixture until tender.