Lobster Butter

http://cooking.nytimes.com/recipes/1017415-lobster-butter…

Lobster Butter Recipe

This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that…

COOKING.NYTIMES.COM