(see also Shrimp Butter) Using the creamy parts, the eggs and the coral of the lobster cooked in court-bouillon, proceed as described in the recipe for Shrimp Butter (cold). Use in the same ways. Post Views: 203
Tag: homard
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 coloring butter, which Read More …