1.Pound the coral of a lobster to a smooth paste with two tablespoons of butter
2.Now add chopped lobster and remaining tablespoon of butter and pound again until all is reduced to a smooth paste
3.In a strainer, rub mixture through a fine sieve
4.Used in lobster soups and sauces to give color and richness
If coral is not obtainable, the small claws may be pounded with the butter.