Put twelve tablespoonfuls of melted butter into a stewpan, cut, a
middling sized hen lobster into dice, make a quarter of a pound of
lobster butter with the spawn, as directed (No. 77); when the melted
butter is upon the point of boiling, add the lobster butter, stir the
sauce round over the fire, until the butter is melted; season with a
little essence of anchovy, the juice of half a lemon and a quarter of a
saltspoonful of cayenne, pass it through a tammie into another stewpan,
then add the flesh of the lobster. When hot, it is ready to serve where
directed. This sauce must be quite red, if no red in the lobster use
live spawn.