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.

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