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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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1 garlic clove
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15 mL (1 tbsp.) butter
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75 mL (1/3 cup) chicken broth
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15 mL (1 tbsp.) lemon juice
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180 mL (3/4 cup) cold, unsalted butter, cubed
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15 mL (1 tbsp.) fresh dill, minced
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10 mL (2 tsp.) lemon zest
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To taste, salt and pepper
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Directions
- In a skillet, brown garlic in butter. Add chicken broth and lemon juice.
- Reduce by half. Remove from heat. Add butter cubes, several at a time, while whipping.
- Add dill and zest. Salt and pepper to taste.
- Pour butter into a self-serve bowl.
Variations:
- If you have any lemon left over, slice it to go with the lobster.
- Replace the lemon juice with orange juice, the dill with chives, and the lemon zest with orange zest.
- Replace the lemon juice and chicken broth with 125 mL (½ cup) of coconut milk, reduce the amount of unsalted butter to 125 mL (½ cup), and replace the dill and lemon zest with 5 mL (1 tsp.) of curry powder.
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