Lobster sauce II is a cold sauce of butter, flour and boiling cream, flavoured with lobster roe, the green tomalley, wine and cayenne. It is served with small pieces of lobster for fish in aspic and lobster timbales. From Erken's Stor kokebok (1949), p. 375.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 375 (falt i det fri)
A cold sauce for cold fish dishes, using parts of the lobster itself to colour and flavour the sauce.
Make the sauce
Stir the flour into the melted butter. Thin with the boiling cream and simmer for 5 minutes.
Add lobster
Rub a little roe and the green tomalley through and stir it into the sauce. Season with wine, salt and cayenne.
Strain and cool
Strain the sauce and stir it until cold.
Serve cold
Serve with small pieces of lobster for fish in aspic and lobster timbales.
"Del." is converted to dl. Wine, salt and cayenne are given as "to taste" because the original states no amounts.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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