Lobster Butter – Master Chefs

This luxurious lobster butter transforms simple ingredients into a sophisticated condiment perfect for finishing steaks, seafood, or vegetables. By simmering lobster shells with aromatics like onion, carrot, and celery, you extract deep seafood flavors that meld beautifully with unsalted butter. The addition of cognac and herbs adds a complex, aromatic depth. This versatile butter is excellent for gifting or keeping in the freezer for special occasions. It offers a smooth, rich texture and a savory, briny taste that elevates any dish with minimal effort.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 326.6

Dietary: Gluten-free

Description

This luxurious lobster butter transforms simple ingredients into a sophisticated condiment perfect for finishing steaks, seafood, or vegetables. By simmering lobster shells with aromatics like onion, carrot, and celery, you extract deep seafood flavors that meld beautifully with unsalted butter. The addition of cognac and herbs adds a complex, aromatic depth. This versatile butter is excellent for gifting or keeping in the freezer for special occasions. It offers a smooth, rich texture and a savory, briny taste that elevates any dish with minimal effort.

Ingredients

2 1/2 pound Lobster
2 tablespoon Butter, clarified
1 small Onion, coarsely chopped
1 Carrot, peeled and coarsely
1 Celery stalk, trimmed and coarsely chopped
1 Garlic clove, peeled, crushed
1/4 teaspoon Thyme, dried
1/4 teaspoon Tarragon, dried
1 Bay leaf
2 tablespoon Cognac
3 pound Butter, unsalted
1/3 cup Tomato paste

Directions

1
Steam or boil lobsters until just tender, about 8 to 10 minutes.
2
Cool the lobsters, then remove all meat from the shells and set aside for another use.
3
In a large saucepan, heat 2 tablespoons of clarified butter over medium-high heat.
4
Add the chopped onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss and saut&# 195;Â© for 3 minutes.
5
Add the lobster shells to the pan, stirring to coat them in the aromatics.
6
Pour in the Cognac and stir for 3 minutes to deglaze the pan and cook off the alcohol.
7
Add the unsalted butter and tomato paste; stir until the butter begins to melt.
8
Reduce heat to low, cover, and simmer gently for 2 to 3 hours, allowing the flavors to meld.
9
Strain the mixture through a fine-mesh sieve, pressing firmly on the solids to extract all liquid.
10
Let the strained liquid sit for 15 minutes to allow any froth to rise.
11
Skim any froth from the surface, then strain again through several layers of dampened cheesecloth to remove any milky residue.
12
Cool the lobster butter completely, then transfer to small containers for chilling or freezing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 326.6kcal

% Daily Value *
Total Fat 8.7g14%
Saturated Fat 4.4g23%
Cholesterol 277.2mg93%
Sodium 917.7mg39%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.1g5%
Sugars 2.2g
Protein 54.5g110%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Ensure containers are airtight to prevent odor absorption.

Substitutions: If cognac is unavailable, you can use brandy or dry white wine. Fresh thyme and tarragon can be used instead of dried, using 1 teaspoon of fresh herbs for every 1/4 teaspoon of dried.

Tips: For a smoother texture, ensure the cheesecloth is well-dampened before straining. This helps capture more of the flavorful butter while filtering out impurities.

Variations: Add a pinch of cayenne pepper for a spicy kick, or mix in chopped parsley before freezing for a vibrant color.

Keywords: lobster, butter, compound butter, seafood, aromatic, rich, herbs, cognac, simmered, luxury, condiment, finish, shellfish, homemade, preserved, freezer, elegant, savory, classic, gourmet

Read it online: https://www.chefs-mate.com/recipe/lobster-butter-master-chefs-2/