members recipes

Here are two great butter recipes for you to try. These are both delicious to dip the meat of your lobster in.

Ingredients
Lemon-caper Butter:
125 ml (1/2 cup) semi-salted butter
Grated zest of 1 lemon
Flesh of 1 lemon, pith removed, finely diced
Juice of 1 lemon
15 ml (1 tablespoon) chopped flat-leaf parsley
10 ml (2 teaspoons) chopped capers
Freshly ground pepper

Shallot-tarragon Butter:
2 x shallots, chopped
125 ml (1/2 cup) semi-salted butter
30 ml (2 tablespoons) white wine vinegar
60 ml (1/4 cup) white wine
10 ml (2 teaspoons) chopped fresh tarragon
Freshly ground pepper

Method
For the Lemon-caper Butter
In a small saucepan, heat the butter slowly until it begins to turn golden. Strain into a bowl and add the remaining ingredients. Stir to combine. Season with pepper.

For the Shallot-tarragon Butter
In a small saucepan over medium heat, soften the shallot in 30 ml (2 tablespoons) butter. Deglaze with the vinegar. Reduce until dry. Add the wine. Reduce until dry. Add the butter and continue cooking over low heat until melted. Add the tarragon. Season with pepper.