Prep 5 mins
Cook 5 mins
This butter recipe is one of two I am posting. It is recommended that this butter be brushed on lobster tails while cooking on the grill. The lobster tail should be butterfly cut, by cutting lengthwise through the tops of the shells, through the meat, but not through the bottom shell. Then press the halves apart with fingers, do not break through the bottom shell. I believe that this could be used with the seafood of your choice, especially shrimp.
- 78.07 ml butter or 78.07 ml margarine, melted
- 14.79 ml chopped onion
- 14.79 ml Dijon mustard
- 4.92 ml chili powder
- Mix all ingredients, keeping warm.
- Use some for basting while grilling the lobster.
- Use the remainder as a dipping sauce, served with the lobster.
Why did it take me so long to make this recipe! This whole time I've been missing out on a wonderful flavor combination! I followed Pebbles advice and used this on 4 T-Bone Steaks. (Fresh seafood isn't readily available in KS :) ). Amazing! My 2 year old and 3 1/2 year old ate 1 1/2 BIG T-Bones between the two of them! We all loved it! We basted the steaks while grilling and then dipped as we ate. Fantastic!
This was SOOOO good. I agree it would be excellent on seafood, but I put it on a ribeye steak! Loved the flavors.