We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Lobster Butter?

By Tracey Parece
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Lobster butter is butter than has been infused with the flavor of lobster by processing it with discarded lobster shells. It is bright orange in color and can be used in the preparation of many soups and dishes, spread on bread or crackers, and used in various recipes. Commonly, it is an ingredient in lobster bisque and lobster butter sauce. Making lobster butter is an efficient way of using almost every part of the lobster.

Since lobster can be expensive, preparing lobster butter from the shells and carcass of the lobster can be an economical alternative to throwing it away. After the lobster meat has been removed, the carcass can be boiled to make a rich and flavorful lobster stock. Once the stock has been made, there is enough flavor left in the remaining shells to flavor the butter. The crusher claws are the only part of the lobster carcass that is considered unsuitable in the making of lobster butter because they are too difficult to break.

After all of the shells have been strained from the liquid, the shells are generally pulverized with a rolling pin or mortar and pestle before being added to the desired amount of butter. The mixture of crushed lobster shells and butter is then mixed in a mixing bowl with the mixer's paddle attachment until thoroughly combined. This process can be messy — it is generally recommended that the cook place a towel over the mixing bowl to confine any splatter.

The mixer should not be left unattended while the butter is being combined with the lobster shells. There is a possibility that larger pieces of shell may lodge in the paddle attachment of the mixer. These pieces will need to be dislodged as necessary. The butter and lobster shells need to be churned until the shells stop breaking into smaller pieces. Then, the resulting mixture is transferred to an oven-safe container where it is simmered for approximately 40 minutes.

Once the lobster butter has been infused with the flavor from the lobster shells, the mixture is combined with equal parts water and strained through a sieve until all the pieces of lobster shells have been separated from the butter. The resulting product is refrigerated overnight. After hardening, the butterfat will have risen to the top of the container while the water remains at the bottom. It should be easy to remove the lobster butter from the water and store in a fresh, clean container.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By anon992424 — On Sep 07, 2015

Burcidi- have a dollop of it on mushroom risotto with pan seared scallops- my favorite thing in the world.

By burcidi — On Jul 20, 2011

@burcinc-- Yes, you can find it in stores. I found some at the organic store, you might want check there.

I actually don't know what to make with this butter. I have looked at some lobster butter recipes but I feel like the flavor of the butter would disappear with all the other ingredients.

I'm looking for something simpler where the flavor of the lobster butter can really come through. Any recommendations?

By fify — On Jul 20, 2011

I went to stay with my roommate's family over the holidays. We had a dinner of lobster one night and the next day I watched my roommate's mom make lobster butter.

I have never seen such a messy food before! She covered the blender with a towel when she was mixing lobster pieces and the butter. But despite that, the butter was literally everywhere. The towel was soaked in it, some butter and lobster pieces still managed to get on the counter.

The simmering part was interesting because the butter first became red and then an orangish color and it remained orange after becoming solid.

I admit, it turned out really good. She made some lobster butter sauce and used it to make pasta. It was so delicious. But I agree that it's hard for someone like me to make. Experienced cooks will love it and it really does make use of all parts of lobster.

By burcinc — On Jul 20, 2011

Ah, so really, it's not "lobster butter" but rather butter with the flavor of lobster! It actually sounds delicious but difficult to prepare. Why can't they just make a lobster powder or take pieces of lobster meat and mix it into butter? I guess it wouldn't taste the same, huh?

Is it possible to get this in grocery stores? I don't ever remember seeing it. Or do I need to find specialty stores and markets that may carry it?

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.