Return to Content

Lobster Coral Sauce

Yankee Plus Dec 2015


Lobster Coral Sauce
0 votes, 0.00 avg. rating (0% score)
Print Friendly

For boiled or steamed lobster. When you are lucky enough to have one or two females among your lobsters, seize the opportunity to make this lovely sauce.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup light cream
  • 1 tomato, skinned and seeded
  • 2 anchovies
  • lobster coral
  • freshly ground white pepper
  • 1 ounce cognac or kirsch


Make a cream sauce with the butter, flour, and cream. Add to this the tomato, anchovies, and lobster roe, pureed together. Add the pepper and cook the sauce until it is smooth. At the last minute, add the cognac or kirsch. The sauce will be a rosy red.
Updated Tuesday, October 23rd, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111