And while surfing there is this nice recipe for Lobster
Butter.
I think if I"m very very free it's worth a try.
Cy: Hi. I inherited an old (1901) Russian
sausage making book from my father which has a recipe for goose
liver sausage. One of the ingredients is crawfish butter made by
roasting about 50 empty crawfish shells in an oven until they
become brittle. Then they are ground to a powder and added to one
half pound of melted (but not browned) unsalted butter. The mixture
is then stirred for about 20 minutes over low heat and then slowly
poured into a container of cold water where the powdered crawfish
shells supposedly settle to the bottom and the now flavored butter
congeals on the surface where it is scooped off and added to the
gound goose liver and other ingedients and stuffed into sheep
casing. Have you ever heard of such a recipe, and could lobster or
shrimp shell be substituted for the crawfish?
Serge:
Yes,you can use lobster or shrimp shells, with Lobster shells you
make fabulous butter, you put in plastic wrap in roll, freeze it
and use with all king of fish sauce you like. Bon appetit.
The recipe you have, I have used for 40 years, it is the best you
can have, do not lose.
