A delicate, well-flavoured pink-coloured butter, Beurre de Crustaces (bur d’ crew-stah-say) is used to flavour and enrich fish sauces and soups, to stuff hard-boiled eggs, for canapes and as a sandwich spread. Shellfish butter is traditionally made in a large mortar, the shells of the shellfish pounded with the meat and the butter to a smooth paste. The mixture is then pushed through a fine sieve. Although the result is a beautifully smooth and delicious paste, it takes a long time to make and the process is tedious. Extremely good results can be achieved, however, by making the shellfish butter in an electric blender.
4 oz. whole, cooked shrimps, unpeeled or
8 oz. cooked shellfish surplus, such as legs, shells and eggs of various shellfish
4 oz. butter
2 teaspoon salt
½ teaspoon white pepper
Chop the shrimps or the surplus shellfish into pieces and put half into an electric blender.
Melt the butter in a small saucepan over moderate heat. Pour half the butter over the shrimps and blend at high speed.
When the mixture is well blended, turn it into a saucepan.
Blend the remaining shellfish and melted butter in the same way and add to the saucepan.
Place the saucepan over moderate heat and warm the mixture. Blend the mixture in the blender again and, if necessary, a third time.
Press the mixture, with the back of a wooden spoon, through a fine sieve into a bowl. Beat the sieved mixture well. Season with the salt and pepper and chill until the mixture hardens.