CookEat Recipe
Lobster Butter
Lobster Butter Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3054. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use verified cooked lobster shells/food-safe hand contact and rapid chill≤4°C; no live-boiling requirement asserted for standalone butter. Limites : Actual shell size, butter extraction/recovery and cold water separation unmeasured.
Method
Steps
Step 1
Reserve cleaned shells/bodies from TWO safely cooked lobsters without counting a second meat purchase; pound with one-ounce butter in mortar. Heat/stir until butter melts, press through clean cheesecloth into bowl of clean ice water.
Step 2
Chill until recovered butter solid, lift and squeeze out water, then beat in warm bowl until cold. Measure actual FINISHED lobster butter for No3053; shrimp/crawfish variants are not this batch.
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