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Lobster Butter - Hot (Buerre De Homard A Chaud)

(see also Crayfish Butter - Hot)

Using shells and trimmings of lobster, which have been cooked in court-bouillon or a la mirepoix, prepare and use as for Crayfish Butter - Hot.

This butter is often called red colouring butter, which is prepared by pounding together in a mortar the coral, or eggs of various shellfish which have been cooked in court-bouillon with an equal quantity of butter.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.