Lobster butter is made by infusing discarded lobster shells with butter, creating a bright orange spread that can be used in various dishes. It is an inexpensive alternative to discarding shells and can be made by boiling the carcass to create a rich lobster stock. The shells are then crushed and mixed with butter, simmered, and strained to create the final product.
Lobster butter is butter that has been infused with the flavor of lobster by processing it with discarded lobster shells. It is bright orange in color and can be used in the preparation of many soups and dishes, spread on bread or crackers, and used in various recipes. Commonly, it is an ingredient in lobster bisque and lobster butter sauce. Making lobster butter is an effective way to use almost every part of the lobster.
Since lobster can be expensive, making lobster butter from lobster shells and carcasses can be an inexpensive alternative to discarding them. After the lobster meat has been removed, the carcass can be boiled to create a rich and flavorful lobster stock. Once the broth has been prepared, enough flavoring is left in the remaining hulls to flavor the butter. Crusher claws are the only part of the lobster carcass considered unsuitable for making lobster butter because they are too hard to break apart.
After all of the shells have been strained from the liquid, the shells are typically pulverized with a rolling pin or mortar and pestle before being added to the desired amount of butter. The mixture of crushed lobster shells and butter is then mixed in a mixing bowl with the mixer paddle attachment until completely combined. This process can be messy—it’s typically recommended that the cook place a towel over the bowl to confine any splatters.
The mixer should not be left unattended while the butter is being combined with the lobster shells. There is a possibility that larger pieces of shell could lodge in the paddle attachment of the mixer. These pieces will need to be removed if necessary. Butter and lobster shells should be churned until the shells stop breaking into smaller pieces. Then, the resulting mixture is transferred to an oven-safe container where it is simmered for about 40 minutes.
Once the lobster butter has been infused with the flavor of the lobster shells, the mixture is combined with equal parts water and strained through a sieve until all the lobster shell pieces have been separated from the butter. The resulting product is refrigerated overnight. After curing, the butterfat will have risen to the top of the container while the water will remain at the bottom. It should be easy to remove the lobster butter from the water and place it in a fresh, clean container.
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