    
Lobster Butter
There are two versions of Lobster Butter in the classical French canon.
Cold version (à froid):
1 part cooked lobster puréed with an equal amount of butter, then pressed through a sieve.
For the cooked lobster, use the coral, eggs and "creamy parts" of the lobster, cooked in a court bouillon.
It is used for cold hors d'oeuvres, cold fish and fish sauces.
Hot version (à chaud):
1 part cooked lobster puréed, blended with an equal amount of butter, then melted in a bain marie, strained through a cloth into a bowl filled with iced water. The melted, strained butter will congeal: collect it out of the water and put in on a cloth to dry.
It is used in sauces, soups and seafood stews.
For the cooked lobster, use the shell and trimmings of the lobster, either cooked in a court bouillon or in a mirepoix.
Also called:  Beurre de Homard (French)
See Also
Lobster
Other entries for Compound Butters
Anchovy Butter, Bercy Butter, Beurre pommade, Beurre Ramoli, Caviar Butter, Chive Butter, Chivry Butter, Colbert Butter, Crayfish Butter, Filbert Butter, Garlic Butter, Gascogne Butter, Green Butter, Hazelnut Butter, Herring Butter, Horseradish Butter, Lemon Butter, Lobster Butter, Maître d'Hôtel Butter, Marchand de Vins Butter, Montpellier Butter, Mushroom Butter, Mustard Butter, Paprika Butter, Pistachio Butter, Printanier Butter, Red Butter, Salmon Butter, Sardine Butter, Shallot Butter, Shrimp Butter, Smen, Snail Butter Bourguignon Style, Soft Roe Butter, Spiny Lobster Butter, Sweet Pimento Butter, Tarragon Butter, Tomato Butter, Truffle Butter, Tuna Butter, Walnut Butter
Other entries for Butter
Beurre d'Isigny, Beurre de Baratte, Butter Stick, Clarified Butter, Concentrated Butter, Cultured Butter, Dehydrated Butter, French Butters, Ghee, Light Butter, Margarine, Pasteurized Butter, Plugrá Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter
Other entries for Dairy
Butterfat, Cheese, Milk, Nondairy Topping
Top...
|
|
| |
|