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
- For the Garlic Chive Butter:
- Mince garlic and add to soft butter in a bowl.
- Mince chives and add.
- Squeeze lemon juice over top.
- Add pinch salt. Stir to incorporate.
- 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.
- 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.
- Place remainder back in fridge for later use.
- For the Lime Butter
- Combine all in a small bowl and refrigerate
- For the Smoked Paprika Butter
- Combine all in a small bowl and refrigerate