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This luxurious lobster butter is a classic French condiment that elevates simple dishes into gourmet meals. Made by simmering lobster shells and aromatics in butter, it captures the essence of the sea in a smooth, golden spread. Perfect for finishing steaks, seafood pasta, or roasted vegetables, it adds a savory depth and rich texture that homemade stocks cannot match. The long simmering process extracts every bit of flavor from the shells, while the final straining ensures a silky consistency. Store it in the freezer for quick access to restaurant-quality flavor at home.
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Lobster Butter – Master Chefs
Description
This luxurious lobster butter is a classic French condiment that elevates simple dishes into gourmet meals. Made by simmering lobster shells and aromatics in butter, it captures the essence of the sea in a smooth, golden spread. Perfect for finishing steaks, seafood pasta, or roasted vegetables, it adds a savory depth and rich texture that homemade stocks cannot match. The long simmering process extracts every bit of flavor from the shells, while the final straining ensures a silky consistency. Store it in the freezer for quick access to restaurant-quality flavor at home.Ingredients
Directions
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If using live lobsters, steam or boil until just tender, about 8 to 10 minutes. Cool, then remove all meat from shells, reserving the meat for another dish. Break the shells into smaller pieces to increase surface area.
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In a large saucepan, heat the 2 tablespoons of clarified butter over high heat.
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Add the chopped onion, carrot, celery, garlic, thyme, tarragon, and bay leaf. Toss and saut for 3 minutes to release aromatics.
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Add the broken lobster shells to the pan and stir to combine with the aromatics.
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Pour in the cognac and stir for 3 minutes to deglaze the pan and cook off the alcohol.
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Add the 3 pounds of unsalted butter and the tomato paste to the saucepan.
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Bring the mixture to a simmer, then reduce heat to low. Cover and simmer gently for 2 to 3 hours, stirring occasionally to prevent sticking.
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Strain the mixture through a fine-mesh sieve or cheesecloth, pressing firmly on the solids to extract all liquid.
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Let the strained butter settle for 15 minutes. Skim any froth from the surface.
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Strain again through several layers of dampened cheesecloth to remove any remaining milky residue or solids, resulting in a clear, golden butter.
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Cool the lobster butter to room temperature, then transfer to small containers. Chill or freeze until ready to use.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 7.3g37%
- Cholesterol 30mg10%
- Sodium 10mg1%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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