Drawn Butter Sauce for Lobster
Drawn butter sauce is not the same as drawn butter. Now a days it is more common to be served drawn butter. Drawn butter is either melted butter or it can be clarified; the sauce on the other hand is a delicious accompaniment to the lobster. This can be used for crab also.
4 tablespoons unsalted butter, divided
2 cups lobster water (water you cooked the lobster in)
2 tablespoons flour
1/4 teaspoon white pepper, ground
1/2 teaspoon kosher salt (only if you didn’t add salt to the water when you boiled the lobster)
1 teaspoon lemon juice
1. Place the lobster water in a sauce pan, bring it to a boil and cook until it is reduced by half.
2. Melt 2 tablespoons of butter in a sauce pan, add the flour, salt (if needed) and pepper mix well. Cook over medium heat until bubbly being careful not to brown the flour. Gradually whisk in the reduced lobster water and boil for 2-3 minutes.
3. Remove from heat and add the lemon juice and whisk in the remaining butter piece by piece.
-whisk in an egg yolk
Adapted from The Fanny Farmer Cookbook, 11th edition revised by Wilma Lord Perkins 1965.
Copyright © Julie Logue Riordan, Cooking with Julie