CookEat Recipe
Lobster Sauce
Cooked lobster meat in dairy roux enriched with sieved lobster-shell butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2413. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Lawful/humane lobster product route, thorough shell sieving, crustacean74°C and safe dairy. Limites : Lobster edible meat/shell mass, shell-butter recovery and final sauce output unknown.
Method
Steps
Step 1
Select lawful/humane food-grade one-pound lobster; source boils LIVE lobster in unmeasured salted water twenty-minute guide. Modern safely cooked whole lobster route can be selected as an explicit product adaptation; record actual edible recovered meat and shells separately.
Step 2
Pick tail/claw meat and dice. Pound clean cooked shells with FIRST 1.5oz butter, sieve through food-safe fine mesh to recover flavoured fat/pulp while DISCARDING hard shell fragments.
Step 3
Cook SEPARATE half-ounce butter with ounce flour thirty seconds; whisk in 1.5gills milk, half-gill cream and spices, boil five minutes. Gradually add recovered shell butter, then diced cooked lobster meat and cook five more to safe crustacean74°C. Measure actual FINISHED sauce; no shell fragments served.
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