BUTTER FOR LOBSTER RECIPE RECIPES

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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

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.

LOBSTER WITH THERMIDOR BUTTER RECIPE | BBC GOOD FOOD



Lobster with Thermidor butter recipe | BBC Good Food image

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Provided by Barney Desmazery

Categories     Dinner, Main course, Starter

Total Time 30 minutes

Cook Time 15 minutes

Yield Serves 2 as a main or 4 as a starter

Number Of Ingredients 11

2 cooked lobsters
150ml dry white wine
1 shallot , very finely chopped
handful tarragon leaves, chopped
handful parsley leaves, chopped
1 tsp Dijon mustard
juice 1/2 lemon
pinch paprika
dash Tabasco sauce
5 tbsp parmesan , finely grated
140g butter , softened

Steps:

  • First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
  • Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
  • Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Nutrition Facts : Calories 419 calories, FatContent 34 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 24 grams protein, SodiumContent 1.62 milligram of sodium

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