How to Make a Butter Sauce for Lobster

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If you make butter sauce before you're ready to serve, hold it warm on the stove over low heat.
If you make butter sauce before you're ready to serve, hold it warm on the stove over low heat. (Image: -lvinst-/iStock/Getty Images)

With a clean taste bordering on buttery, only one accompaniment can enhance lobster meat: clarified butter. Clarified butter comprises pure butterfat with no caramelized dairy solids to get in the way of lobster's oceanic taste. When making butter sauce, dairy solids sink to the bottom of the pan where they caramelize and develop a complex, nutty taste and aroma -- perfect for spreading on toast, but not lobster. Keep lobster butter simple for best results, adding only a few drops of freshly squeezed lemon juice to cut the richness of the butterfat.

Add butter to a heavy-bottomed saucepan and melt it over medium-low heat. Add any aromatic ingredients, such as diced garlic and shallots, when the butter melts.

Cook the butter over medium-low heat until it clarifies, or when the solids sink to the bottom and the clear butterfat remains on top. Skim froth from the butter as needed.

Add lemon juice to taste and stir to incorporate. Let the butter solids settle on the bottom of the pan.

Ladle the clear butterfat from the clarified butter and into a serving dish. Strain the butterfat through a fine-mesh sieve to remove the minced aromatics and finish with freshly chopped parsley, if desired.

References

  • The Professional Chef 9th ed.; The Culinary Institute of America
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