A creamy sauce, known as bechamel, has been enhanced with a vibrant crimson hue courtesy of the incorporation of lobster butter.
This passage is describing a red sauce that is typically served with fish dishes. To make the sauce, first prepare some lobster butter using about 1 tablespoon of coral and 2 tablespoons of butter. Then, make 1 cup of Béchamel sauce, beat it well, and season it with salt, pepper, a little grated nutmeg, and a squeeze of lemon juice. Next, beat in the lobster butter, and finally, add 2 tablespoons of whipping cream or a small amount of butter. The sauce should then be passed through a fine strainer to remove any lumps, and then reheated without boiling before serving.