Return to Content

Lobster Coral Sauce

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

Yield: 1 cup

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.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2