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You are here: Home / Dairy / Butter / Compound Butters / Lobster Butter

Lobster Butter

There are two versions of Lobster Butter in the classical French canon.

Cold version of Lobster Butter (à froid)

1 part cooked lobster puréed with an equal amount of butter, then pressed through a sieve.

For the cooked lobster, use the coral, eggs and “creamy parts” of the lobster, cooked in a court bouillon.

It is used for cold hors d’oeuvres, cold fish and fish sauces.

Hot version of Lobster Butter (à chaud)

1 part cooked lobster puréed, blended with an equal amount of butter, then melted in a bain marie, strained through a cloth into a bowl filled with iced water. The melted, strained butter will congeal: collect it out of the water and put in on a cloth to dry.

It is used in sauces, soups and seafood stews.

For the cooked lobster, use the shell and trimmings of the lobster, either cooked in a court bouillon or in a mirepoix.

This page first published: Jan 25, 2006 · Updated: Oct 4, 2020.

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