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Lobster Butter – Master Chefs

Lobster Butter - Master Chefs recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 100
Dietary: Gluten-free
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
  • 2.5 lb Lobster, live or cooked (save shells)
  • 3 lb Butter, unsalted
  • 2 tbsp Clarified butter
  • 1 small Onion, coarsely chopped
  • 1 medium Carrot, peeled and coarsely chopped
  • 1 stalk Celery, trimmed and coarsely chopped
  • 1 clove Garlic, peeled
  • 1/4 tsp Thyme, dried
  • 1/4 tsp Tarragon, dried
  • 1 leaf Bay leaf
  • 2 tbsp Cognac
  • 1/3 cup Tomato paste
Directions
  1. 1
    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.
  2. 2
    In a large saucepan, heat the 2 tablespoons of clarified butter over high heat.
  3. 3
    Add the chopped onion, carrot, celery, garlic, thyme, tarragon, and bay leaf. Toss and saut for 3 minutes to release aromatics.
  4. 4
    Add the broken lobster shells to the pan and stir to combine with the aromatics.
  5. 5
    Pour in the cognac and stir for 3 minutes to deglaze the pan and cook off the alcohol.
  6. 6
    Add the 3 pounds of unsalted butter and the tomato paste to the saucepan.
  7. 7
    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.
  8. 8
    Strain the mixture through a fine-mesh sieve or cheesecloth, pressing firmly on the solids to extract all liquid.
  9. 9
    Let the strained butter settle for 15 minutes. Skim any froth from the surface.
  10. 10
    Strain again through several layers of dampened cheesecloth to remove any remaining milky residue or solids, resulting in a clear, golden butter.
  11. 11
    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.

Keywords: lobster butter, compound butter, seafood, condiment, fish sauce, cooking butter, shellfish, umami, steak topping, pasta sauce, lobster shells, clarified butter, stock, aromatics, tomato paste, cognac, deep flavor, rich, golden, simmered
Read it online: https://www.chefs-mate.com/recipe/lobster-butter-master-chefs/