Lobster Oil: a Great Remedy for Shell Residue
Summer has come unofficially, and with it the lobster season. Next time you splurge on crustaceans, think about the best way to get all the meat out of them – and don’t throw away those shells, because you can use them to make fantastic lobster butter.
Having recently discovered lobster butter, New York Times culinary editor Sam Sifton writes : “It was like hearing the summer anthem for the first time, addictive right from the start.” The method for preparing this lobster essence is simple: fried lobster shells with unsalted butter. He notes that this is similar to making seafood broth, except that you boil the shells with fat, not water.
Sifton recommends using a flavor enhancer for shrimp, fish, shellfish and mussels; as a sauce for lobster to make it even more delicious; as a filling for fried scallops, fish or corn; or as a spaghetti mix. We’re adding this to our to-do list because if you’re going to treat yourself to something as luxurious as a lobster, you can milk it as hard as you can.
Lobster Oil | Cooking The New York Times
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