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📝 Description
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🥘 Ingredients
The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of Béchamel (No. 367), the juice of 1/2 lemon, a high seasoning of salt and cayenne.
👨🍳 Method
Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. Put the Béchamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled. A small spoonful of anchovy essence may be added at pleasure.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's lobster sauce this week, eager to taste a Victorian take on a classic. I found the process of pounding the lobster roe with butter in a mortar surprisingly satisfying, like a mini workout before dinner. The sauce came together swiftly, and I was delighted by the vibrant red color that developed as it simmered gently. The surprise came when I added the lemon juice—it brightened the sauce beautifully, making it taste fresh and zesty despite its rich base. This recipe is perfect for the seafood enthusiast who wants to elevate a simple dish. The heat from the cayenne adds a modern kick, balancing the old-world charm. I served it over pasta for a quick weeknight dinner. Next time, I'll try it with some crusty bread to soak up every last drop. It's a keeper, especially if you love a good, hot lobster roll sauce.
