Shellfish Butter

Preparation info
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By Jeremiah Tower

Published 2002

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Use the same method as for shellfish essence, but add 1 pound of room temperature butter for the last 30 minutes of processing the shells in the mixer. Cook the buttered shell liquid 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. Use the liquid for shellfish essence.