Cultured Lobster Butter

Compound butters are amazingly versatile and quite easy to throw together and have on hand. They can be simple with just some herbs and citrus zest, or they can be much more complex. This time, we get just a little fancy with some cultured butter and round that out with sultry, sweet lobster meat.

Ingredients

24 Oysters on the halfshell
1 stick unsalted cultured butter at room temp, plus 1 T.
1 c. cooked chopped lobster meat
1 pinch (just a few threads) Spanish Saffron
1 large shallot, finely minced
1 lemon, zested
2 T. sliced fresh chives, plus more for garnish
Salt
Cayenne pepper

Directions

Melt one tablespoon of butter in a sauté pan with the saffron. Once the butter is melted, remove from heat. Stir in lobster meat and a pinch of salt. Allow to cool to room temperature. 

In the bowl of a stand mixer, whip the remaining butter until light and fluffy. Gently fold in the lobster meat, shallots, lemon zest, and chives. Season to taste with salt and pepper.

Spread a sheet of plastic wrap on a flat surface and spoon the butter onto it in a row no more than two inches wide. Wrap the butter tightly and tie off both ends. Chill overnight.

Shuck oysters and arrange on a sheet tray lined with foil. Place a knob of butter on top of each oyster and broil until lightly browned.

Garnish with a squeeze of lemon and chives. Serve immediately.