Butter Poached "Lobster Shooters"???

R

ronywijaya

New member
Omelet wrote:

You have to cook the lobster somehow, and if you're going to put the end
result in clarified butter anyway, you may as well cook in it as well
and save a pan.
 
Omelet wrote:

If Italy were your home instead of The United States you would...
spend 83.27% less money on butter
Per capita public and private butter expenditures combined in Italy are $569
USD while The United States spends $3,401 USD

Paula Deen declined to comment.

Giuliano Bugialli responded, "Modonna!"


--

Reply in group, but if emailing add one more
zero, and remove the last word.
 
Re: [email protected]

Tom Del Rosso wrote:


If I'm going to the trouble to clarify butter I make enough to keep around.
I may flavor it with lemon or garlic or both, or just leave it naked. It
stores well and makes all sorts of stuff extra tasty, eggs, for example.
Plugra blocks costs me about $3.25 lb and it has less moisture to cook away
than standard grocery butter.

The drawback here is that you'd only want to use the leftover butter on
seafood and fish only. I'd heat it through nice and hot, cool it down and
refrigerate it, closely covered. It would be great for shrimp scampi.
 
Back
Top