Lobster Butter

Ingredients

• 1 tin lobster (tinned) (Contents will be drained and thoroughly rinsed to remove oily, tinny juices)
• 1 to taste butter (Softened at room temperature for easy mixing)
• 1 to taste iced butter (Very cold butter, used to finish and firm the compound butter)
• 1 large jugful clean cold water (Used to rinse the tinned lobster; should be very cold and clean)

Instructions

1. 1Open the tin of lobster and turn the entire contents out onto a fine-mesh sieve. Place a bowl underneath the sieve to catch all the liquid (liquor) that drains off. Let the lobster meat sit and drip freely until no more liquid falls — this may take a few minutes. Do not press or squeeze the meat; simply let gravity do the work.
2. 2Once the lobster has stopped dripping, slowly pour a good jugful of clean cold water over the lobster pieces still sitting in the sieve. As you pour, gently turn the pieces with a spoon or your fingers so that every piece comes into contact with the running water. This rinse removes any remaining oily or tinny juices that could affect the flavour of your butter. Allow the water to drain away completely through the sieve before moving on.
3. 3Once the lobster is thoroughly rinsed and drained, make the compound butter in the same manner as prawn butter: finely chop or pound the rinsed lobster meat until it forms a smooth paste. Beat the softened butter together with the lobster paste until evenly combined and smooth. Blend in the iced butter a little at a time, working it in until the mixture is firm, well-combined, and flavoured throughout with lobster. Season to taste if desired, then press into a dish or roll in paper and chill until needed.