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.