How To Make Shellfish Truly Delicious With Ghee Butter

Summer is a great time to enjoy seafood in Britain, not least as many kinds of fish and shellfish are in season, such as lobsters and langoustines.

That means if you fancy trying out some great ghee butter.happybutter.co.uk/shop recipes on shellfish, now is definitely the time to do it. There are some great recipes out there that can taste wonderful when ghee is used to bring out the best flavours.

For example, a shrimp ghee roast can be varied a bit in terms of the kind of shrimp or prawns used, but it must use ghee for the best results. With a bit of turmeric, masala and chilli powder, this is a warming Indian dish that quite has a kick, although you can always sweeten it with a bit of honey.

If you fancy something a little fancier, lobster tails with ghee butter is an absolute winner. You can either brush the lobster tails with ghee butter before baking them or pan fry them in ghee butter, having added the ghee to the pan and swirled it around first.

You can try ghee butter in other lobster recipes too, because in each case it brings out the richness of the flour.

Another way you could use ghee is on langoustines. These shellfish are halfway in size between prawns and lobsters, although with their sharp pincers, they look more like mini lobsters.

Often it is just their tails that are served as scampi, but there are loads of other ways in which you can enjoy them, including many shell-on options. Once more, the ghee butter will greatly enhance their flavour.

You might also try pan-frying dishes with crab meat, the claw meat from lobsters and langoustines, or even a combination of seafood, which might also include fish, mussels or molluscs like squid. In every case, seafood tastes fantastic when you infuse it with ghee butter.