Crustacean Butter

Almost any crustacean can be used to make an intensely flavored, bright orange crustacean butter, but crustaceans that turn bright red when cooked, such as lobster and crayfish (or shrimp, if you can find them with the heads), work the best. While lobster and crayfish produce the brightest butter, the kind of crustacean you use makes little difference in the flavor; crustacean butter has a generic crustacean flavor and little of the flavor of the particular variety. Crab shells are too hard