Lobster butter

Wash the lobster shells under running water, then place them in a towel and let them drip dry: the shells must be completely dry in order to be immersed into the hot oil.

In a saucepan, then heat the olive oil, then put the shells and brown them well on each side, move them continuously with a slotted spoon.

Peel all the vegetables, cut carrots and celery into brunoise fine, thinly slice the leeks and shallots, then mince the garlic, without Peel.

Add all the vegetables as well prepared to the shells of lobster, add the tomato paste and FRY, stirring constantly.

Add half the butter, cut into pieces and stir gently until the shells are well browned and butter has melted completely, absorbing all the aromatic substances emitted from various ingredients.

Pour into the bowl, a little at a time, a quarter of a liter of water, without ever stopping to mix.

Cook again, leaving slightly reduce the liquid, then add the rest of the butter and let it melt.

Let simmer the sweet fire preparation, so that the butter can insaporirsi well, stirring continuously.

When finished, remove the pot from heat and let cool, then store it in the refrigerator for a whole night.

The air cools, the fat will solidify on the surface of the liquid, from where you can remove it with the help of a spatula.

Place the pieces of butter flavored, taken from the cold liquid in a pan and let them melt sweet heat.

Strain the melted butter, using a fine sieve, and collect the proceeds in a rectangular container.

Place the Pan in the refrigerator and let him until the butter is solidified again.

At this point, put the butter with lobster on a chopping board and split it into portions with a slightly damp knife.

Put aside what you use within a short time and wrap portions that do not use in as many sheets of aluminum foil, then place them in the freezer where it will keep for up to four months.

---Lobster butter, added in small quantities, is used to flavor soups, sauces, and meat sauce, shellfish and fish, which gives a delicious flavor and intense.

The recipe that we propose to achieve a sufficient quantity of butter for many preparations; as a result, breakdown the aim into portions, wrap each in aluminum foil and keep them in the freezer: this flavored butter will keep for several months.

With the same procedure, you can prepare the butter flavored with prawns, lobster or other shellfish from you welcome, replacing the shells of lobster with an equal quantity of shells of shellfish.