Best Lobster Butter Beurre De Homard Recipes

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HOMARD AU BEURRE (LOBSTER WITH WHITE BUTTER) AND ARTICHOKE AND MUSHROOM SALAD



Homard au Beurre (Lobster with White Butter) and Artichoke and Mushroom Salad image

Provided by Food Network

Categories     appetizer

Time 2h47m

Yield 4 servings

Number Of Ingredients 16

2 (1 1/2 pound) uncooked lobster in shell
1 large onion, 1/2 onion diced and 1/2 onion finely sliced
Freshly ground salt
4 ounces dry white wine
1/2 teaspoon dried tarragon
2 ounces fresh butter
2 tablespoons sherry, plus a dash for salad
Clarified butter
8 fresh artichoke bottoms, raw and halved
2 ounces extra virgin olive oil
2 ounces wine vinegar
1 garlic clove, smashed
Freshly ground pepper
2 ounces mushrooms, finely sliced
Juice of 1 lemon
1 pimento, thinly sliced

Steps:

  • Remove lobster head and claws. Using a large knife cut the tail shells between natural joints into 1-inch thick slices. Remove flippers from the last slice. Reserve one piece of lobster meat (finely shredded) to add to the artichoke mushroom salad. Place some clarified butter into heated pan and add lobster medallions. Saute for 1 minute and turn. Add the 1/2 finely diced onion, salt and dry white wine. Cover the pan, reduce heat and cook for 2 more minutes. Add tarragon. Strain the juices from the pan and discard the onion. Place the lobster back into the pan. Add 2 ounces fresh butter and 2 tablespoons of the sherry and stir until combined. Cover and poach for 5 minutes.
  • Meanwhile, for the salad, place alot of clarified butter into another very hot pan. Into the pan with the butter add the 1/2 finely sliced onion, garlic and the reserved piece of lobster. Add freshly ground pepper to the pan with the lobster, garlic and onion. Add pimento.
  • Into a bowl place the artichoke bottoms, the olive oil and the wine vinegar. To the bowl add the mushrooms and the lemon juice. Place the lobster medallions onto a heated serving dish with round part of the shell facing the outside. Strain the sauce onto the lobster. To the bowl, add the contents of the other pan with the mushrooms. Add a dash of sherry to the bowl and toss.

LOBSTER BUTTER



Lobster Butter image

This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.

Provided by Sam Sifton

Categories     dinner, lunch, dips and spreads, side dish

Time 45m

Yield 1/2 cup

Number Of Ingredients 2

Shells of cooked lobsters, crushed into small pieces
8 tablespoons (1 stick) unsalted butter per lobster

Steps:

  • Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
  • Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
  • Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.

LOBSTER BUTTER - BEURRE DE HOMARD



Lobster Butter - Beurre De Homard image

Make and share this Lobster Butter - Beurre De Homard recipe from Food.com.

Provided by Molly53

Categories     Lobster

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/4 lb butter, softened (no substitutions)
1 (4 ounce) lobster tails, cooked and shelled (may substitute crab or shrimp for a different flavor)
1 tablespoon sherry wine
1 tablespoon lime juice (fresh is best)
salt and pepper

Steps:

  • Place all ingredients in the container of a food processor and whirl until completely incorporated.
  • Taste and correct seasoning if necessary.
  • Pack into a small mold, pretty dish or roll into a cylinder and refrigerate.
  • To serve: spoon onto hot, grilled fish or seafood and allow to melt.

Nutrition Facts : Calories 167.8, Fat 15.6, SaturatedFat 9.8, Cholesterol 53.9, Sodium 143.1, Carbohydrate 1, Sugar 0.1, Protein 4.1

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