Lobster/Crayfish Butter

 

LOBSTER/CRAYFISH BUTTER

200 GRAMS

Ingredients

Lobster or Crayfish, trimmings shells

and intestines                                                       100 g

Butter                                                                   100 g

Seasoning

Method

  1. Pound the shell, trimmings and intestines (except the queen) in a mortar to a fine paste.
  2. Blend thoroughly with an equal amount of butter and add the seasoning.
  3. Place in a small pan in a bain-marie.  Allow to melt, during which time the butter will absorb flavour and colour from the other ingredients.
  4. Pass through a fine cloth into a bowl and place on ice to set.

Note:  Used to enrich and give colour to various fish and shellfish soups, sauces and certain other shellfish dishes.

 

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