Recipes for Lobster Butter, Compound Butter, All-Purpose Dry Rub and Spiedie Marinade.
We were sitting in the backroom of the Montreal restaurant Joe Beef, eating shrimp, when the waiter told us to dip the meat into a tureen of lobster butter. It was a dark and clouded sauce, slightly yellow, slightly green. We dipped and ate — sweet shrimp meat against deep salinity and velvet sauciness — and it was like hearing a summer anthem for the very first time, addictive from the start. We dipped everything in lobster butter that night. We’re still at it now, and will be through Labor Day.