Shellfish Butter

Method

Use the same method as for shellfish essence, but add 1 pound of room-temperature butter in the last 30 minutes of processing the shells in the mixer. Cook the shells only 5 minutes, strain, and refrigerate the liquid. When it is cold, lift off the butter from the top and use it to enrich sauces, or season it and put it on grilled fish.

This butter freezes well and will hold for a month in the freezer.

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