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Butter - Shellfish (Cold) Recipe

A compound butter, based on the traditional French ‘Beurre de Crustacés’ In this form, the shellfish should be pounded in a mortar.
This version is more user-friendly, but does rely on a food processor.
Any left over butter, freezes well for another occasion, if carefully wrapped – so as to avoid taking on the tastes of stronger foods.

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Equipment needed: A food Processor; strong fine sieve


250gr/8 oz of mixed whole shellfish – try to include, brown shrimps, a broken crab claw and perhaps a piece of lobster shell you have saved in the deep-freeze. (To extract the most flavour, put the pieces in a plastic bag and break them into pieces before processing).
250gr/8 oz Unsalted Butter – keep the butter paper
The juice of ½ a Lemon - sieved
½ teaspoon (2ml) fine Sea Salt
A few grinds of fresh pepper – use white unless you don’t mind a few black flecks


- Put the broken shellfish pieces into a food processor.

- Gently melt half the butter, then add it to the shellfish, with the sieved lemon juice

- Blend together, until the pieces are crushed - smoothness isn't necessary.

- Return the mixture to a sauce and add the remaining butter, plus the salt and pepper.

- Cook as gently as possible for about 5 minutes - assuring that the butter doesn"t burn.

- Pass the liquid part of the mixture through a fine sieve, pushing down with the back of a wooden spoon. When the remnants are dry, discard them.

- Chill the liquid solution until it starts to harden, then shape the it into a sausage-shape along the centre of your saved butter paper.

- Roll the paper around the butter to produce an even shape - if any oozes out of the ends, force it back and seal in with the wrapper.

- Refrigerate until needed

To serve, slice off medallions as needed.

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