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.
2 tablespoons butter
2 tablespoons flour
1 cup light cream
1 tomato, skinned and seeded
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.
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