‘Potted’ shellfish is one of the great delicacies of all time when freshly made. Here is a recipe using shrimps, but you can adapt it slightly for crabs or lobster – use the juice of 1 lemon instead of anchovy essence. So simple, so British, so good.
Put the shrimps in boiling water and cook for 2 minutes. Cool and remove from their shells. Melt
Pack the shrimps into small jars and pour over the strained butter in which the shrimps were cooked. Leave to set, then cover with the remaining
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