Drawn Butter Sauce for Lobster

Drawn Butter Sauce for Lobster
Drawn butter sauce is not the same as drawn butter. Nowadays it is more common to serve drawn butter instead of making a drawn butter sauce. Drawn butter is either just melted or clarified butter; drawn butter sauce, on the other hand, is more of a veloute sauce. A much more delicious accompaniment for lobster.
Serves 6

2 tablespoons unsalted butter
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
2 tablespoons unsalted butter

1. Place the lobster water in a saucepan, bring it to a boil and cook until it is reduced by half.

2. Melt 2 tablespoons of butter in a saucepan, add the flour, salt (if needed) and pepper mix well. Stir regularly cooking over medium heat until boiling, being careful not to brown the flour. Whisk in the reduced lobster water and boil for 2-3 minutes. Whisk until smooth and thickened

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.

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Copyright © Julie Logue Riordan, Cooking with Julie