Drawn Butter
Photo Courtesy of Jennifer Dickert Drawn butter is the perfect dipping sauce for chunks of hot lobster meat. Melt a bit more butter than you will want for dipping slowly in a small pan over low heat. Skim off any foam. Remove from the heat and cool a little. Continue to skim off any foam. Strain the butter and pour into dipping containers. Serve warm. Lemon ButterPrepare Drawn Butter as above. Place 8 Tbsp of prepared and strained butter in a pan. Stir in one tsp lemon juice and one Tbsp chopped parsley. Cook until the butter turns light brown. Pour into dipping containers.Serve warm. Garlic ButterPeel and crush 2 garlic cloves. Place in pot with a bit more butter than you will want for dipping. Melt butter slowly over low heat, stirring constantly. Skim off any foam. Remove from the heat and cool a little. Continue to skim off any foam. Strain the butter so the garlic is left behind. Pour into dipping containers.Serve warm. Lobster ButterThis is a creamed butter, to use over fish, rather than for dipping lobster in.The first way of making lobster butter is pretty simple. Just take 3 Tbsp of cooked lobster roe and 8 Tbsp of butter and cream them. Serve. The next way is a little more complicated, but you can make a lot more, since there's only so much roe in one lobster. Take a cooked (and empty) lobster shell, put it in a warm oven until it dries out. Grind the pieces as fine as possible (try a coffee grinder). Put in a pan with 8 Tbsp butter and 1 Tbsp water. Cook very slowly over a very low heat until the butter melts, stirring constantly. Line a strainer with cheesecloth. Pour the butter through. Put the butter in a container in the fridge until it hardens. Serve.
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