Using Crustacean Flavors with Meat and Fish

In traditional classic and regional French cooking, the flavorful liquid extracted from lobster, crayfish, or other crustaceans is usually converted into an integral sauce, such as Sauce Américaine, served with the crustaceans themselves. Crustacean Butter, on the other hand, is used as a staple ingredient in professional kitchens as a last-minute flavoring for classic sauces and contemporary or improvised variations.