Lobster Butter

• Shells of cooked lobsters, crushed into small pieces
• 8 tablespoons (1 stick) unsalted butter per lobster

1. Heat oven to 300 degrees.
2. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes.
3. Remove and set aside.
4. Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water.
5. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
6. Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill.
7. Cover bowl and refrigerate to set, then skim off the top and discard any liquids.
8. Use within a few days, or freeze for up to a few weeks.

lobsters, butter

Taken from cooking.nytimes.com/recipes/1017415 (may not work)