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Lobster Butter

Place shells and bodies of the two lobsters in mortar with an ounce good butter and pound to a paste. Remove, place in saucepan on fire, stir with wooden spoon until butter is thoroughly melted, then press butter through a cheesecloth into bowl containing some ice water. When the butter becomes entirely cold take up and squeeze out water with hands. Place in a hot bowl and briskly beat with wooden spoon until cold, then use as directed. N. B. Shrimp and crawfish butter are prepared in same way.