158 | Lobster Sauce.
—Pour one pint of Hollandaise sauce (No. 160) into a saucepan; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter (No. 149), and serve when needed.