Ginger, Hot Pepper and Lime Butter Ginger, Hot Pepper and Lime Butter

Author: Canadian Living

Flavoured butters, also known as compound butters, are a great way to dress up boiled lobster without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood; grilled fish, chicken or meat; or steamed vegetables.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2011


  • 1/3 cup butter softened
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon minced seeded red hot pepper
  • 1 teaspoon minced seeded green hot pepper
  • 1/4 teaspoon grated lime zest
  • 1/2 teaspoon lime juice
  • 1 pinch salt


In bowl, mash together butter, ginger; hot peppers, lime zest, lime juice; and salt. (Make-ahead: Cover and refrigerate for up to 3 days or freeze in airtight container for up to 2 months.)

Melt in saucepan over low heat; serve with lobster.
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Ginger, Hot Pepper and Lime Butter