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Three Compound Butters

Ingredients

  • For the Garlic Chive Butter:
    • 6 garlic cloves
    • 1 pound semi-salted butter, room temperature (454 g)
    • A big handful chives, finely chopped
    • 1 lemon, squeezed
    • A pinch sea salt
  • For the Lime Butter
    • 1/2 pound semi-salted butter, soft (227 g)
    • Juice of 2 limes
    • 1 lime, zested and finely chopped
    • A pinch of sea salt
    • A few good grindings of black pepper
  • For the Smoked Paprika Butter
    • 1/2 pound semi-salted butter, soft (227 g)
    • 2 – 3 teaspoons smoked paprika
    • A good dash of Tobasco
    • A pinch sea salt

Method

  1. For the Garlic Chive Butter:
    1. Mince garlic and add to soft butter in a bowl.
    2. Mince chives and add.
    3. Squeeze lemon juice over top.
    4. Add pinch salt. Stir to incorporate.
    5. Place half on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place other half on another wax paper sheet. Roll up. Refrigerate.
    6. Just before service time, cut a hunk off your butter log and place in a small saucepan to melt for the lobster and clam dipping pot.
    7. Place remainder back in fridge for later use.
  2. For the Lime Butter
    1. Combine all in a small bowl and refrigerate
  3. For the Smoked Paprika Butter
    1. Combine all in a small bowl and refrigerate