0.5 cup (1 stick / 113 g) unsalted butter, at room temperature
1 Lobster coral (roe), quantity as available from one lobster
Instructions
1. Clean the lobster coral thoroughly, removing any membrane or debris. Pat dry with a clean cloth.
2. Force the coral through a fine-mesh sieve (a process akin to pureeing) to produce a smooth paste. The coral will range in color from greenish-black (raw) to bright orange-red (cooked); either may be used, though cooked coral yields a more vivid color.
3. Transfer the sieved coral to a mortar. Add the 1/2 cup (113 g) room-temperature butter. Pound and work the mixture with the pestle until fully blended and uniform in color, approximately 3-5 minutes of active work. The finished butter should be smooth, with no streaks of unmixed coral.
4. Use immediately in lobster soup or sauces, or pack into a small ramekin or airtight container and refrigerate for up to 3 days, or freeze for up to 1 month. To use from cold, allow to soften at room temperature for 10-15 minutes before incorporating into a warm preparation.
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