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