Beurre de homard

Lobster Butter

Preparation info
  • About

    ¼ pound

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 1 cooked lobster carcass plus any excess trimmings, coral, and so on
  • ¼ pound butter, at room temperature
  • 2


  1. Pound the carcass with a mallet and/or chop it with a cleaver. Add it to the container of a food processor. Add the butter. Blend well.
  2. Scrape the mixture into a saucepan. Cook, stirring, until a nice nutty smell comes from the saucepan. Add water to cover to a depth of about 1 inch over the top of the butter mixture. Bring to the boil and remove from heat.