Beurre de Homard 1

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound softened butter
  • 1 (4-ounce) cooked lobster tail, shelled


Put all ingredients into blender, or grind lobster through food chopper and then mix. Whirl blender to purée lobster. Correct seasoning. Pack into small dish and chill. Spoon onto hot grilled fish and let it melt. Heat and serve with boiled lobsters.