Compound Butters: perfect for lobster

If you are serving lobster, consider making a batch of compound butters for dipping. To impress, serve a variety of compound butters in little bowls so it is easy to mix and match. Compound butters are also delightful served on lobster tail or over piping hot lobster meat.














The compound butters can be melted beforehand to be drizzled, or for presentations sake, try rolling up the compound butter, (as instructed below), freezing it slightly and then slice it so it can be placed directly onto the lobster meat to allow it to slowly melt. Sound delicious? It is and worth the effort. Compound butters can be made up in advance to save on preparation at the time of service.

Herb Butter
4 cloves garlic, roasted
3 teaspoons chopped fresh rosemary needles
2 teaspoons chopped fresh oregano leaves
4 tablespoons unsalted butter, softened
½ teaspoon kosher salt

Cheddar Butter
¼ cup shredded cheddar cheese
4 tablespoons unsalted butter, softened

Caper-Lemon Butter
1 tablespoon capers, rinsed, drained, and diced
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly ground white pepper
4 tablespoons unsalted butter, softened

In each recipe, combine the ingredients in a small bowl and mix with a spatula until well combined. To use as a dipping sauce for lobster, either heat up the compound butters in the microwave of the stovetop.

If you want to make a compound butter roll and serve it over piping hot lobster meat so that it melts, prepare the compound butter as a roll.

Preparing compound butter as a roll: Place a 12 x 6-inch rectangle of plastic wrap on a clean surface. Scoop the butter out of the bowl and make a large mound in the center of the plastic wrap. Gently fold over the short end to line up the corners. Pick up the plastic wrap holding the corners together and gently shake until the butter smoothes out in the center. Lay the plastic wrap back down on the surface and then roll it up to create a long tube. Once that is done, twist the ends in opposite directions (the way a mini-Tootsie Roll is packaged) so the butter becomes captured in the center and begins to turn into a fat tube. Place the butter in the freezer for 10 minutes to set.

Spicy Lobster Rice

Lobster dishes can be as sophisticated or simple as you would like. This recipe for Spicy Lobster Rice is simple to prepare yet it's flavor suggests otherwise. For a party, consider packing the spicy lobster rice into a carved out tomato and bake it with loosely tented foil overtop for 10 minutes or until piping hot.


Spicy Lobster Rice
Makes 2 Servings

1 tablespoon sesame oil
½ cup bamboo shoots
½ cup cooked Lobster meat, roughly chopped
1 teaspoon red curry paste
1 cup cooked jasmine rice
1 tablespoons coconut milk
1 tablespoon fresh finely chopped cilantro leaves
1 tablespoon sesame seed
Lime wedges

In a sauté pan over medium heat, slick the pan with 1 tablespoon of sesame oil. Add in the bamboo shoots and lobster meat and sauté for 2 minutes per side.

Meanwhile, in a small cup combine the curry paste and 1 tablespoon of water. Add this to the lobster mixture and toss until it is well combined. Reduce the heat to low and add in the rice, coconut milk, and cilantro and toss one last time until everything is well mixed.

Transfer the rice to two clean plates and sprinkle it with sesame seeds and serve it with line wedges.

Down at the Shore Lobster Roll

Lobster Roll is one recipe that truly deserves to be prepared several ways. Of course lobster meat is the centerpiece, however sometimes I like to make this recipe with crabmeat, shrimp, fried oysters, or sauteed scallops. It is also fun to have a taste test, you might be surprised. Serve either with a large stack of kettle-cooked chips.



Down at the Shore Lobster Roll
makes 4 servings

Two 1½-pound steamed lobsters, meat removed from shells
1 medium cucumber, peeled, seeded, and minced
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
1 teaspoon coarse sea salt
3 tablespoons homemade or store-bought mayonnaise
2 tablespoons unsalted butter, melted
4 hot dog or lobster rolls, split

In a large bowl, combine the lobster meat with the cucumber, lemon zest,
pepper, tarragon, salt, and mayonnaise. Stir until well combined. Let the lobster mixture marinate in the refrigerator for 30 minutes. Meanwhile, butter the split rolls and toast them in a 350 degree oven until golden brown. Divide the lobster salad among the rolls and serve.

Lobster Bisque: perfect for holidays and every day

Lobster Bisque is perfect for holidays, really every day. This soup has a sophisticated flair while still remaining comforting with a down home taste.

As mini ice bergs form along the shore in the winter, this is a favorite. Double this batch and freeze half: if properly stored, it will last up to 6 months.
To serve, thaw the bisque overnight in the refrigerator and reheat it on
medium-low. One winter, a huge ice berg floated into the bay and right past our pier. Unfortunately, it completely crushed our neighbors’ pier. When it became lodged between the pilings, we climbed on it.

Lobster Bisque
makes 4 servings

4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
5 cups vegetable broth
1 cup heavy cream
2 cooked 1½-pound lobsters, meat separated into 2-inch cubes (click here to purchase)
Salt and freshly ground black pepper
pinch of nutmeg

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion. Cook until soften, about 7 minutes, stirring every so often. Add in the tomatoes, potatoes, broth, and cream, and simmer slowly for 15 minutes.

Transfer the soup and the lobster meat to a standing blender and puree it
thoroughly. (Be very careful when blending hot liquids in a standing blender—do not fill the blender more than halfway, and cover the lid with a towel. The heat will push the lid off and you’ll be wearing lobster bisque instead of enjoying it.)

Return the soup to the pot and the remaining butter. Boil it for 2 minutes. Taste for salt and pepper, and add a pinch of nutmeg. Serve immediately.