Buttery Lobster/Shellfish Dipping Sauce

"Although I've switched to the Healthy one, this one lives on in my memory of great taste... Prep time is about ten minutes total pulling things together and cooking."
 
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Ready In:
10mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • Time your cooking of this to work with your lobster or clams that you are steaming. Both should arrive at the table at the same time.
  • Once the butter is melted in a small skillet (low-medium heat), add the garlic, and mix.
  • Add the hot red pepper sauce, being sure to blend immediately with a spatula, otherwise some brands will just remain little lumps in your skillet.
  • Reduce to low heat.
  • Just prior to removing from the heat, add the lemon juice, and mix with spatula. (If the skillet is too hot, there may be some splattering).
  • Serve the lobster and/or clams then bring the butter to the table, and enjoy.

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Reviews

  1. we added the ingredients to some leftover roasted red pepper butter we used on steaks and will have to try again with just plain butter
     
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RECIPE SUBMITTED BY

I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
 
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