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 chopped fresh parsley
- 1 clove garlic grated
- 1 anchovy fillet minced
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon lemon juice
MethodIn bowl, mash together butter, parsley, garlic, anchovy, lemon zest, and lemon juice. (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.