a dish we put on last winter and have not been able to get away from since is our confit goat belly with fennel puree, fennel salad, and of course bourbon butter poached lobster and crab. to be honest, though, i could just eat the bourbon poached crab and lobster by the spoonful… or just spoon it over popcorn and snuggle up on the couch watching finding nemo. oh wait, maybe a movie without cute singing fish in it, how about top gun? guys with their shirts off playing volleyball makes me want some tasty bourbon butter. too much info perhaps. point is, this butter is simple and tasty whether on popcorn, pasta, over a steak or nice piece of fish. (oooo or how about a tasty baked potato. watch out wendy’s.)
lobster bourbon butter
yield: 1 qt.
2 lbs. butter
1 lbs. lobster shells, toasted
zest from 1 orange
1 vanilla bean, halved and scraped
2 thai chilis
1/8 cup black peppercorns
1/8 cup fennel seed
½ cup bourbon
salt, to taste
1. on low heat, melt butter. add all ingredients besides bourbon. continue to cook on low for 20 minutes until flavors are incorporated into the butter. Season with salt.
2. pull off heat and add bourbon. strain through a fine mesh sieve. season to taste.