(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 coloring 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.