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Buttery 'Lobsterfest' Dips
- Course Sauces, Dips & Spreads
- Prep. Time 5 mins
Preparation
What You Need
Classic Butter Dip:
1 cup
(250 ml)
butter
Cajun Butter Dip:
1/2 cup
(125 ml)
butter
3 tbsp
(45 ml)
Louisiana-style
hot sauce, (or to taste)
1 tsp
(5 ml)
Worcestershire sauce
1 tsp
(5 ml)
cider vinegar
Lemon-Garlic Butter Dip:
1/2 cup
(125 ml)
butter
3/4 tsp
(4 ml)
lemon rind, grated
2 tbsp
(30 ml)
lemon juice
2
cloves
garlic, minced
1 tbsp
(15 ml)
chives, chopped
Instructions
Classic Butter Dip:
Melt butter in the microwave; do not stir. Skim off and discard the foam. Let butter stand undisturbed 5 minutes. Spoon off the clear yellow butter and discard the milky residue. Reheat clarified butter and serve warm as a dip for steamed lobster.
Cajun Butter Dip:
Melt butter. Skim off and discard the foam. Stir in hot sauce, Worcestershire sauce and vinegar. Serve warm as a dip for steamed lobster.
Lemon-Garlic Butter Dip:
Melt butter. Skim off and discard the foam. Stir in lemon rind, lemon juice, garlic and chives. Add salt and pepper to taste. Serve warm as a dip for steamed lobster.
View the comments for this recipe and share one of your own!-
Bobbi
January 22nd, 2012
Haha, shouldn't you be chanrigg for that kind of knowledge?!
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Top rated 20-minutes or less Easy
