Yield: roughly 3/4 lb of lobster mushroom flavored butter, scale the recipe up as needed.
Keyword: Lobster Mushroom
1lbslobster mushroom scrap and trimroughly chopped
1clovesof garliclightly crushed with the back of a knife
Sprigs of fresh thyme
2fresh bay leaves
Melt the butter in a small stock pot or sauce pan, add the lobster mushrooms, salt, and remaining ingredients and cook the mixture on very low heat for 1 hour, or until the butter is aromatic and it's color is a dramatic orange. Skim the creamy milk solids that rise to the top of the butter occasionally and discard.
Strain the solids from the butter and discard, then refrigerate until needed, I like to store it in mason jars, since glass won't transfer the flavors of other things to the butter.
It can be frozen for a long time, I've cooked with some that was nearing two years old and it hadn't seemed to have lost any of it's potency.
Safety and Shelf Life The water in the lobster mushrooms will be released as they cook, which will be hidden under the solidified fat after it cools. You want to remove the juice since it won't allow the butter to be used as you would fat for cooking (it will cause splattering, and it could spoil). To remove the juice, just dislodge the giant chunk of butter from whatever pan you cooled it in, drain off and discard the juice from the bottom of the pan, wipe any remaining sediment away with a towel, and then refrigerate again.