From:
The Thorough Good Cook
Sauces: 36. Lobster
Cut up your
lobsters into good-sized
dice. Pound the
spawn with a piece of
butter as large as a
walnut, and rub it through a
sieve; put it into a
stew-
pan, adding as much melted butter as required for the
sauce; season with a teaspoonful of
essence of
anchovy, a little
lemon juice,
cayenne,
pepper, and
salt; stir it on the fire till nearly boiling and strain it through the
tammy over your lobster. Add a small piece of
glaze.