Grilled lobster with Café de Paris butter from The Really Helpful Cookbook by Ruth Watson

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Notes about this recipe

  • Eat Your Books

    Can substitute dill for chervil.

  • veronicafrance on May 29, 2014

    I only had frozen cooked lobster, and this butter really lifted it beyond the ordinary. It didn't "puff up" as described in the recipe, but maybe it was because my lobster was recently thawed and very cold. I can see the leftover butter going very well on grilled mussels as a tapa (the classic use is on steak, which would also be good).

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