Lobster Butter Sauce is so delicious and versatile that it can go well with practically any seafood dish. Lobster meat soup, lobster tails salad or even a lobster bisque can be enhanced by the addition of this melt-in-your-mouth goodness. And the best thing about it is that you can make it at home, without having to pay a ton of money at the grocery store. The secret is finding just the right “recipe” in which to use your own ingredients as well as have access to the right type of lobster meat or other seafood.
Instant lobster butter sauce is very easy to make. It can be prepared as you normally would in your pasta saucepan by using one tablespoon of olive oil, a quarter of a teaspoon of salt, and half a cup of chicken broth. Bring to a boil then reduce heat to medium-low, cover for at least thirty minutes. In case the mixture boils over, just add a little more olive oil, reduce the heat and continue to boil.
After boiling, remove from heat and allow to cool. Dissolve the paste in a pan over medium heat until it is just tender enough to mush. When it is almost completely mushy, add the cooked meat to the pan. Cover for two minutes, stirring occasionally, before removing from heat. Keep warm until ready to serve.
This recipe yields two serving-size portions. Makes about three quarts. Or, save the extra leftovers for another day. As an alternative to the saffron-fennel garnish used in this recipe, saffron can also be added. It adds an exciting flavor but is not necessary.
Using a wire whisk, beat the egg whites to combine before adding to the creamed butter saucepan. Add the sugar and salt to the egg whites, beating to combine. In a separate bowl, or in a food processor, using a wire whisk, beat the yolks to combine. Scrape the beaten yolk into the measuring cups, adding one tablespoon at a time. Add the dry ingredients to the wet and beat to combine.
Bring the velvety sauce to a gentle boil. Add the reserved pasta and cooked meat to the boiling water. Cover for five minutes. Remove the lobster meat and scape the pan. Increase the heat to full and simmer for approximately ten minutes.
Bring the sauce to a simmer again, cover for five minutes. Turn off the burner and mix in the parsley and basil. Bring the mixture to a boil once more, cover for additional five minutes.
Once you have blended the sauce completely, place it in a large pot with a lid. Over medium heat, bring the pot to a boil. Reduce heat to medium, cover, and cook for approximately seven minutes. Uncover and stir up the cauliflower puree while the lobster meat cooks in the butter.
After about seven minutes have passed, turn off the heat. Add the cooked lobster meat to the green onions and allow the sauce to cool slightly. While the lobster meat is cooking in the sauce, cut the green onions in half. Place the green onions on top of the lobster meat and allow it to cool slightly.
In a food processor, puree the garlic and onion using a mortar and pestle. Once pureed, strain into a bowl. Strain the pureed garlic and onion through a strainer into another bowl. Add the remaining lobster meat to the pureed garlic and onion mixture and gently mix until completely blended.
If desired, garnish with parsley and then enjoy. Makes one serving two persons. An excellent meal. Store leftovers refrigerated. Word document or save the recipe onto your computer. By serving this easy lobster butter sauce as a dipping sauce for your pasta salad, appetizer, or even as an addition to your next dinner party it will be sure to be a hit.
By the way, if you don’t care for hot sauce, substitute with your favorite barbecue sauce. You may also substitute with any type of clam chowder or potato salad. Be sure and try this delicious sauce. It is sure to be a hit.
Tina is a chef and runs her restaurant with her sister in Maine. They currently live in the house that used to be owned by their grandparents.
