LEMON BUTTER SAUCE RECIPES

Name: Lobster with lemon & herb butter sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat; crusty bread , to serve; juice ½ lemon; 100g cold butter , cut into cubes; small bunch chives , finely snipped; small handful basil leaves , chopped; 110g bag of rocket; ½ an avocado , stoned, peeled and sliced; leftover bits of lobster meat; juice ½ lemon; 2 tbsp extra virgin olive oil

LOBSTER WITH LEMON & HERB BUTTER SAUCE RECIPE | BBC GOO…

Lobster with lemon & herb butter sauce recipe | BBC Goo… image

Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 11

Ingredients

1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
crusty bread , to serve
juice ½ lemon
100g cold butter , cut into cubes
small bunch chives , finely snipped
small handful basil leaves , chopped
110g bag of rocket
½ an avocado , stoned, peeled and sliced
leftover bits of lobster meat
juice ½ lemon
2 tbsp extra virgin olive oil

Steps:

To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce.

Nutrition Facts : Calories 649 calories, FatContent 61 grams fat, SaturatedFatContent 29 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.7 milligram of sodium

LEMON BUTTER CAPER SAUCE - HELL’S KITCHEN RECIPES

Lemon Butter Caper Sauce - Hell’s Kitchen Recipes image

This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Provided by John Siracusa

Categories Gordon Ramsay Gordon Ramsay Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

¼ tsp. Kosher salt to taste
¼ tsp. cracked black pepper, to taste
½ tsp. dried thyme leaves
4 Tbsp. unsalted butter
1 very small shallot, minced (about 1 Tsp.)
2 garlic cloves, minced (about 1 tsp.)
2 tsp. all-purpose flour
1 C. dry white wine
1 ½ C. chicken stock, homemade or low sodium
2 Tbsp. drained capers
2 Tbsp. minced fresh parsley
1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Steps:

Melt 2 Tbsp. of butter in it over medium heat until sizzling.
Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

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