Crayfish Butter

As an alternative to crayfish sauce, try making crayfish butter, which is mainly used to enrichen sauces. By incorporating it in a cream sauce, it will improve both the flavour and depth of the sauce – lobster butter is also made in the same way. Only the shells are needed and it can be made from shells left over from another recipe. If using fresh crayfish, save the tail meat either as an accompaniment to the dish incorporating the butter, or possibly use it in a salad. The keeping quality