Put the flesh of the two large claws of a boiled lobster with a little of the inside, about a tablespoonful, in a mortar and pound well. Add about the same volume of good butter and pound again till the whole is well mixed. It is then mashed through a fine sieve, and is ready for use. When the lobster has coral, it is pounded with the rest, and gives a fine color to the butter.
If the lobster has no coral, a piece of the reddest part of the shell is pounded with the rest, when the butter is to be colored.
This butter may be used instead of ordinary butter for fish-sauces, or for making a maitre d'hotel for boiled fish, or for garnishing the same.
To clarify it, just put the butter into a bowl when made, put the bowl in a boiling bain-marie for about half an hour, take off and immediately turn it through a cloth into a bowl half full of cold water. The cloth must be rather twisted, to cause the butter to run through. When it is in the bowl, stir it till rather hard; work it in a ball, and wipe it dry.
Thus clarified it is finer than when used merely mixed.
The same butter may be made, and in the same way, with craw-fish, prawns, and shrimps.