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Nutrition Facts
Serving Size 28 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 14 g 70%
Trans Fat 1.0 g
Cholesterol 60 mg 20%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 15% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Rosemary Scented Lobster Butter- Beurre de Homard
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb cooked whole lobster, or 3 to 4 lobster tails, leftover shells only
1 sprig of rosemary
8 Oz unsalted butter
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Instructions

1
Preheat oven to 325˚F.
2
Place lobster shells and rosemary sprig onto a sheet pan lined with parchment paper. Roast for 20 to 30 minutes or until shells have turned to a darker reddish color and are very fragrant.
3
While shells are roasting, place butter into a small sauce pot and melt over low-heat, do not let butter come to a simmer or a boil.
4
Add roasted shells and rosemary to melted butter and continue to cook at a lower temperature, stirring constantly. Allow to cook for at least 20 minutes,
5
Strain butter through a fine mesh sieve and discard shells and rosemary. Season butter with salt to taste.
6
Cover and refrigerate butter for later use a little dollop on top of a ribeye steak, or use in Alfredo sauce to add richness.

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