BUTTER CAPER SAUCE RECIPES

Name: Lobster Butter
Total time: 45 min
Yield: 1/2 cup
Ingredients: Shells of cooked lobsters, crushed into small pieces; 8 tablespoons (1 stick) unsalted butter per lobster

LOBSTER BUTTER RECIPE - NYT COOKING

Lobster Butter Recipe - NYT Cooking image

This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.

Provided by Sam Sifton

Total Time 45 minutes

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

Shells of cooked lobsters, crushed into small pieces
8 tablespoons (1 stick) unsalted butter per lobster

Steps:

Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE - NYT COOKING

Garlicky Chicken With Lemon-Anchovy Sauce - NYT Cooking image

There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you’ll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.

Provided by Melissa Clark

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 17 grams, CarbohydrateContent 4 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 45 grams, SaturatedFatContent 4 grams, SodiumContent 604 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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