October is National Seafood Month (NSM), and we asked our employees to share their favorite seafood recipes.
Liz Tarquin, VP of Strategic Growth, is a budding chef and enjoys cooking in her spare time. The original recipe is from the cookbook Ottolenghi Flavor by Yotam Ottolenghi and paired the butter with hasselback beetroot. This riff replaces the beets with lobster. Liz notes that beets actually make a good substitution for poke for vegetarians and others looking for a novel idea. The butter is fantastic on just about any seafood but especially good with crustaceans and is not bad on sweet potatoes, either, with a little Greek yogurt added.
This recipe serves 2-4.
Ingredients for lime leaf butter
- 3/4 stick (90g) unsalted butter
- ¼ cup (40ml) olive oil
- 7 fresh kaffir lime leaves, roughly chopped
- 2 T. fresh ginger, peeled and finely chopped
- 2 cloves garlic, crushed
- 1 T. fresh lime juice
- 1 t. lime zest
- ½ jalapeno, stemmed, seeded, and thinly sliced (2 T.)
- 1 T. cilantro leaves
Ingredients for seafood
- 4 lobster tails (or use sea scallops, shrimp, or just a spoon)
- Salt and pepper
Directions
- Make the butter. Soften the butter at room temperature (or, a neat trick, heat a glass of water in the microwave for 1-2 minutes, then put the butter into the microwave and shut the door but leave it turned off. Wait about 5 minutes – the ambient heat will soften the butter without melting it). Combine all butter ingredients in a food processor (I use my Bullet) and whiz until all ingredients are finely minced and integrated.
- For the lobster tails – using a large knife, split the tails in two, leaving the shells intact (they add a lot of flavor).
- Heat a cast iron skillet or grill over medium heat. Toss the lobster tails with a little of the butter and cook until the shells turn bright red, about 3-4 minutes. Remove from heat.
- Melt some of the butter in a saucepan and pour over the tails (you can also add the butter to the skillet, if using). Serve with any carb you like.
View the original recipe, which uses beets instead of lobster.
Thank you, Liz, for sharing this recipe with us. We hope this inspires our readers to try this recipe and look for other ways to enjoy more sustainable seafood.
