{"id":5835,"slug":"lobster-sauce","title":"Lobster sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pints of white wine sauce","two large spoonfuls of lobster butter","salt","Cayenne pepper","half a cupful of lobster cut in small dices"],"ingredients_norm":["white wine sauce","lobster butter","salt","cayenne pepper","cupful of lobster cut in small dice"],"steps":["Make two pints of white wine sauce.","Whip into it two large spoonfuls of lobster butter.","Season with salt and Cayenne pepper.","Strain.","Add half a cupful of lobster cut in small dices.","For Badu-Cah, omit the lobster."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w100:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8a2154c2b02ce9f77e3625ed1e5942e77c841b90353b62dd05f8a6ee1b52e016","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lobster-sauce"}