freedom for lobsters! and then....lobster gold!

Elizabeth: I love to have little containers of great stuff in the freezer for improvisational cooking. I discovered lobster butter in Maine, where a chef I know used it to saute garlic and shrimp, adding a little white wine for the most amazing sauce. I have also used it in place of regular butter as a base for clam chowder and scallops au gratin

Anne:

a lobster feast is the best thing for a holiday weekend!

but then what to do with those pesky shells.....

doesn't anyone want just a fridge/freezer full of extravagant butters for those unexpected activities? lets make LOBSTER BUTTER!!!

First, dry out the shells in the oven....

then break up shells, and stir in with melted butter. Mash up the shells as you can, but we recommend that you do this prior to putting into melted butter. however, it looks prettier this way, and we've left it more whole!

how hard can it be, right? let the broken up shells cook in the butter for a bit, then strain, and cool before putting into fridge or freezer. Then you can pull out lobster butter at a moments notice to slather onto bruschetta, slather onto spaghetti, or just about anything else you use butter for, really.....