Curried Ginger Butter

Image: Jeff Coulson

Instead of dipping your lobster in plain melted butter, opt for one that packs a kick — like this version that's made with onion, ginger and curry powder.

  • Credits : Canadian Living Magazine: January 2014

Ingredients

  • 2 teaspoons butter
  • 2 tablespoons minced green onion
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon curry powder
  • 1/3 cup butter, softened

Method

In small skillet, melt 2 tsp butter over medium heat; cook 2 tbsp minced green onion, 1 tsp minced fresh ginger and 1/2 tsp curry powder, stirring, until ginger is softened, about 3 minutes. Transfer to bowl; let cool to room temperature, about 5 minutes. Mash in 1/3 cup butter, softened.

Make-ahead: Wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 months.

To serve, gently melt butter mixture and use as a dipping sauce with Boiled Fresh Lobsters. Makes about 1/3 cup.

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Lunch & Dinner

Curried Ginger Butter

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