Lobster and Spiny Lobster Coral Butter

Lobster Butter.-Pound one pound of very red spiny lobster shells with two pounds of butter until they are reduced to a paste; put this into a saucepan till the butter be cooked and clarified, then strain it through a piece of muslin into a bowl. As soon as the butter has thrown off its first heat, begin beating it with a spoon till it gets cold, and if needed to be dyed a deeper red shade, then add to it a little orchanet, melted in a small quantity of butter, or clear vegetal carmine.

Coral Butter.-Take some lobster eggs, also the red parts found in the interior of the body and crush them very finely in a mortar; mix in a piece of fresh butter four times the volume of the eggs; pass the whole through a Venice sieve and serve.