Lobster Sauce
A rich, coral-pink sauce made with lobster roe (spawn) and tender lobster meat in a butter base. Perfect for serving over fish, seafood, or vegetables.
Ingredients
- 2 tablespoons Lobster roe (spawn) (The coral-colored roe from a female lobster)
- 4 tablespoons Butter (For the butter base)
- 2 tablespoons Water (For thinning the butter base)
- 1 cup Cooked lobster meat, cut into small pieces (From approximately 1 medium lobster)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon White pepper (Optional, to taste)
Instructions
- 1Place the lobster roe in a mortar and pound it very finely with a pestle until it forms a smooth paste. Press the pounded roe through a fine-mesh sieve using the back of a spoon to remove any lumps.
- 2In a small saucepan, melt the butter over low heat with the water, stirring occasionally until smooth and combined.
- 3Remove the saucepan from heat. Whisk the sieved lobster roe into the melted butter mixture until fully incorporated and the sauce turns a coral-pink color. Season with salt and white pepper if desired.
- 4Cut the cooked lobster meat into small, bite-sized pieces, approximately 1/2-inch cubes.
- 5Return the saucepan to very low heat. Add the cut lobster meat to the sauce and gently warm through, stirring occasionally, for 3-4 minutes. Do not allow the sauce to boil, as this will cause it to separate and become grainy. The sauce should be just hot enough to steam slightly.
- 6Remove from heat and serve the lobster sauce immediately over poached fish, grilled seafood, or steamed vegetables. The sauce is best served fresh and does not reheat well.
