For boiled or steamed lobster. When you are lucky enough to have one or two females among your lobsters, seize the opportunity to make this lovely sauce.
Make a cream sauce with the butter, flour, and cream. Add to this the tomato, anchovies, and lobster roe, pureed together. Add the pepper and cook the sauce until it is smooth. At the last minute, add the cognac or kirsch. The sauce will be a rosy red.