Lobster Butter Recipe (2024)

No need to slam Sam. The idea is to cook the lobsters, eat the meat and then use the shells rather than throwing them in the garbage. So actually very thrifty (and nifty) idea. There are many recipes on this
site that you won't use but that others will. Bravo to the NYT for this amazing resource.

Not ready to make the butter? Put lobster shells (after you eat the lobster) bagged in the freezer until you need them.

If you're in the right part of the country, lobster will be a lot cheaper than many other proteins right now ... and this sounds like a great use for the lobster shells that would otherwise end up in the garbage.

The lobster butter is called for in the recipe for Chilled Shrimp. I asked if shrimp shells would work just as well, since lobster's not really in my budget. Sam Sifton replied in the affirmative. I'm hoping to make the dish this weekend or next and will report back.

I bought Maine lobster last week for five dollars a pound. Hardly a budget buster. Lobster has been cheap foe a few years now. Just save the shells from previous feasts and freeze it for the next feast. Or make and freeze the butter. Definitely worth it.

Don't buy lobster for the shells, but if you eat a lobster save the shells in the freezer for future use.

I will Sous Vide lobster tails vacuumed sealed with 4-6 tbsp of butter per tail @ 135 for an hour or so. Basically, butter poached lobsters without having to make a beurre monté. After that I'll pop them under a broiler for just a few minutes to get a little browning (no need to though). The butter from the Sous Vide bag is chock full of lobstery goodness. We all love it

FWIW - Instead of the double boiler (hot! steamy!) I smash of the shells and put them in a large ziploc bag with the butter, press out air and seal, then submerge the bag in simmering water. Same principle - water/steam hovering at aroung 200-212 degrees, but I find it easier, cooler, more effective, and more energy efficient.

I made this in my crock pot, I put a pound of butter cut in chunks in and covered it with the shells from 4 small lobsters that I roasted and broke into very small pieces. Set the crock pot on low and mixed it up every half hour or so for a couple of hours.
It took a little longer than making it in a double boiler, but didn't steam up the kitchen.

I took some of my lobster butter and warmed it in a saucepan. Then I gently heated the meat from two shucked lobsters in the butter and stuffed two grilled whole wheat hot dog rolls with the buttery meat. It was so rich and delicious-a nice change from the usual mayo-based lobster rolls. I'm looking around the house for more stuff to dip into lobster butter!

Pat, I think your pan may have a leak in it.

It's one lobster per stick of butter.

Question: I want to serve the lobster butter warm with grilled shrimp. So does this mean I need to refrigerate it as described in the directions above and then reheat it? Just need clarification, please.

Great starter, lobster butter has unlimited uses!
I split the lobster, and place it under the broiler, or on the grill, until partially cooked. Remove the meat, and you are half way done with step#1.
It can be used for more than, just dipping.
Saute the lobster meat, with shrimp, scallops, etc.
Butter topping, for baked. or broiled, with fish, for a fisherman's platter.

I use half the butter and use a really good mild tasting olive oil, it was really delicious.

Perfect mixed with the lobster meat for a lobster roll. That way you use both the meat and lobster in one go.

FWIW - Instead of the double boiler (hot! steamy!) I smash of the shells and put them in a large ziploc bag with the butter, press out air and seal, then submerge the bag in simmering water. Same principle - water/steam hovering at aroung 200-212 degrees, but I find it easier, cooler, more effective, and more energy efficient.

Sorry to be dense but in the last step, is it the skimmed off solids that are retained and the liquid beneath that is discarded?

Dumb question. I bought a big bag of frozen lobster claws at Costco this week. Two days later it suddenly dawned on me that they were red not black which meant I bought cooked claws by accident. I don't even feel like eating them now. Will those shells still work if I refreeze them and use when I have enough?

I did the deed...not sure all the two sticks of butter from the two lobster shells drained down the cheese cloth...it is very pink though...but will continue with the ice bath and skim and refrigerate then freeze...as the recipe says...shall report results...Could have done a bisque also .....

I will Sous Vide lobster tails vacuumed sealed with 4-6 tbsp of butter per tail @ 135 for an hour or so. Basically, butter poached lobsters without having to make a beurre monté. After that I'll pop them under a broiler for just a few minutes to get a little browning (no need to though). The butter from the Sous Vide bag is chock full of lobstery goodness. We all love it

Don't bother! A waste of butter and time. I used almost a pound of butter and it yielded about 3 tbsp of lobster butter.
Will use it sparingly.

I made this in my crock pot, I put a pound of butter cut in chunks in and covered it with the shells from 4 small lobsters that I roasted and broke into very small pieces. Set the crock pot on low and mixed it up every half hour or so for a couple of hours.
It took a little longer than making it in a double boiler, but didn't steam up the kitchen.

No need to slam Sam. The idea is to cook the lobsters, eat the meat and then use the shells rather than throwing them in the garbage. So actually very thrifty (and nifty) idea. There are many recipes on this
site that you won't use but that others will. Bravo to the NYT for this amazing resource.

I took some of my lobster butter and warmed it in a saucepan. Then I gently heated the meat from two shucked lobsters in the butter and stuffed two grilled whole wheat hot dog rolls with the buttery meat. It was so rich and delicious-a nice change from the usual mayo-based lobster rolls. I'm looking around the house for more stuff to dip into lobster butter!

With three lobster shells I could have used a lot more butter than three sticks.

Great recipe! Butter became a lovely red-ish color from the shells and tastes deliciously of lobster. A wonderful use of the shells I will make this recipe -- in addition to lobster stock -- when I serve lobster.

Grilled shrimp and served it with the lobster butter. It was terrific. Even better than I imagined. And it's easy peasy to do. I give it 5 stars.

Great starter, lobster butter has unlimited uses!
I split the lobster, and place it under the broiler, or on the grill, until partially cooked. Remove the meat, and you are half way done with step#1.
It can be used for more than, just dipping.
Saute the lobster meat, with shrimp, scallops, etc.
Butter topping, for baked. or broiled, with fish, for a fisherman's platter.