Lobster Sauce. No. 1.
Pull the lobster to pieces with a fork; do not chop it; bruise the body and the spawn with the back of a spoon; break the shell; boil it in a little water to give it a colour; strain it off. Melt some butter in it very smooth, with a little horseradish, and a little cayenne pepper; mix the body of the lobster well with the butter; then add the meat, and give it a boil, with a spoonful of ketchup and a spoonful of gravy.