The Fishy Blog — whole lobster recipes

A wise man once said that lobster is really just an excuse to eat butter, and while we don't entirely agree with this sentiment, we do believe that lobster makes butter better. If you’ve ever had garlicky, butter-drenched snails in France (or in a French restaurant), then you’ll get why this pairing works so beautifully. If you haven’t, make it yourself to see what all the fuss is about. 1 cup (2 sticks) unsalted butter at room temperature 1 small shallot, peeled and chopped  4 cloves garlic, peeled and chopped  2 tablespoons cognac  ½ cup coarsely chopped parsley  Sea salt...