Cafe de Paris Butter is a compound butter which is made and shaped into a cylinder, tightly wrapped in clingfilm and tin foil and chilled, before being sliced and used traditionally, to top a delicious juicy steak. That being said, it is also fantastic served with lobster – either sliced and put on top of a lobster half and grilled, or melted (and kept warm in a butter warmer) for decadently dipping the lobster meat into. It works perfectly as the combination of flavours just enhances the rich, succulent flavour of the lobster meat and makes a truly indulgent gourmet meal! We enjoy this luxurious butter both ways but regardless of what we have it with, a little bit of this magical butter transforms the dish and takes it to a whole new level.
One
thing I have to warn you though is that whenever I make this butter I
feel a little like George from George's Marvellous Medicine as it
literally seems like you are adding everything but the
kitchen sink to it! Don't be put off however, as it is really worth
it (you might need to just tick off the ingredient as you add them
in!!) and a little goes a long way so you can keep it in the fridge
and use for a few meals (unless you have a large number of guests to
feed!).
This
recipe is adapted from the cookbook Maze by Jason Atherton, I have
just changed the quantities of some of the ingredients to suit our
tastes, but it is virtually the same because it is too good to mess
with.
Continued after the jump.....
