Lobster Roe Compound Butter

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Lobster Roe Compound Butter

The dark green sacs of roe found in many lobsters offer a lot of great lobster flavor. They also perform a fun culinary magic trick, changing color to pale orange when cooked. Here’s how to turn the roe into compound (flavored) butter, a great addition to sauces and pasta dishes.



INGREDIENTS
  • 1/2 cup Fresh Lobster Roe (we got this much from four lobsters)
  • 3/4 lb Unsalted Butter, room temperature

DIRECTIONS

1

Combine the roe and butter in a food processor.
2

Process to combine & distribute the roe. Don’t run the processor long enough at a stretch that it starts to heat the butter. If the engine starts running hot, stop processing and let it cool down before continuing.
3

Pile the butter in the center of a large sheet of plastic wrap. Fold the wrap over gently to form a tube. Hold the ends and roll the center to tighten into a tube.
4

Move the tube to the freezer to harden. You can also freeze the butter wrapped this way for long term storage.
5

Melt the butter in a frying pan as a base for sauces or to toss with just-cooked pasta (ravioli, flat pastas, gnocchi, spatzle, etc) as you would other compound butter.

Take care to heat it gently so the roe doesn’t scramble.

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