Before proceeding to make this sauce, break up the coral of the lobster,
and put it on a paper in a slow oven for half an hour; then pound it in
a mortar, and sprinkle it over the boiled fish when it is served. To
prepare the sauce itself, chop the meat of the tail and claws of a
good-sized lobster into pieces, not too small. Half an hour before
dinner, make half a pint of drawn-butter sauce. Add to it the chopped
lobster, a pinch of coral, a small pinch of Cayenne, and a little salt.
An English lady says: “This process seems simple, yet nothing is rarer
in cookery than good lobster sauce. The means of spoiling it are
chiefly by chopping the lobster too small, or, worse, pounding it,
inserting contents of the head, or using milk, or anchovy, or any
sauces. It should not be a half-solid mass, or thin liquid, but the
lobster should be distinct in a creamy bed.”