Compound Buttery Garlic Butter with Kinder's Organic Buttery Garlic Salt for Corn and Lobster

How to Make Compound Buttery Garlic Butter with Kinder's Organic Buttery Garlic Salt for Corn and Lobster

1. 1

   Step 1: Soften and mix the butter and seasonings

   Leave the unsalted butter at room temperature until soft but not oily (about 20–30 minutes) or cut into cubes to speed softening. In a mixing bowl, use a spatula or hand mixer on low to blend the butter with Kinder's Organic Buttery Garlic Salt, chopped parsley, chives, lemon zest, lemon juice, smoked paprika, and black pepper until evenly combined and smooth. Taste and adjust — add a little more Kinder's if you want a stronger garlicky-salty pop.

   For this step

   • 1 cupunsalted butter
   • 1 tbspKinder's Organic Buttery Garlic Salt
   • 2 tbspfresh parsley, finely chopped
   • 2 tbspfresh chives, finely chopped
   • 1 tbsplemon zest
   • 1 tsplemon juice
   • 1/2 tspsmoked paprika
   • 1/4 tspfreshly ground black pepper
   
2. 2

   Step 2: Form into a log

   Spoon the blended butter onto a sheet of parchment or plastic wrap and shape into a tight log about 1 1/2–2 inches in diameter. Roll the log, twisting the ends to seal, and smooth the surface; label with the date if desired.
   
3. 3

   Step 3: Chill until firm

   Refrigerate the wrapped butter log for at least 1 hour until firm, or freeze for 20–30 minutes if you need it sooner. Refrigerated, it will keep for up to 2 weeks; frozen, it keeps well for 2–3 months.
4. 4

   Step 4: Grill corn and lobster with compound butter

   Preheat the grill to medium-high. For corn: brush ears with a little oil, grill turning occasionally until charred in spots (about 10–12 minutes), then brush with compound butter while hot and again before serving. For lobster tails: split tails lengthwise, baste with compound butter before placing shell-side down on the grill, cook 6–8 minutes until meat is opaque and 140–145°F, basting once or twice with more butter during cooking.
   
5. 5

   Step 5: Finish steaks and serve

   Slice rounds (about 1/4–1/2 inch) of chilled butter and place on resting steaks, grilled corn, or lobster for an instant glossy finish as they rest. Serve warm — compound butter will melt beautifully and adds garlicky richness; save any leftovers wrapped in the freezer for future grilling sessions.
   

1. Leave the unsalted butter at room temperature until soft but not oily (about 20–30 minutes) or cut into cubes to speed softening. In a mixing bowl, use a spatula or hand mixer on low to blend the butter with Kinder's Organic Buttery Garlic Salt, chopped parsley, chives, lemon zest, lemon juice, smoked paprika, and black pepper until evenly combined and smooth. Taste and adjust — add a little more Kinder's if you want a stronger garlicky-salty pop.
2. Spoon the blended butter onto a sheet of parchment or plastic wrap and shape into a tight log about 1 1/2–2 inches in diameter. Roll the log, twisting the ends to seal, and smooth the surface; label with the date if desired.
3. Refrigerate the wrapped butter log for at least 1 hour until firm, or freeze for 20–30 minutes if you need it sooner. Refrigerated, it will keep for up to 2 weeks; frozen, it keeps well for 2–3 months.
4. Preheat the grill to medium-high. For corn: brush ears with a little oil, grill turning occasionally until charred in spots (about 10–12 minutes), then brush with compound butter while hot and again before serving. For lobster tails: split tails lengthwise, baste with compound butter before placing shell-side down on the grill, cook 6–8 minutes until meat is opaque and 140–145°F, basting once or twice with more butter during cooking.
5. Slice rounds (about 1/4–1/2 inch) of chilled butter and place on resting steaks, grilled corn, or lobster for an instant glossy finish as they rest. Serve warm — compound butter will melt beautifully and adds garlicky richness; save any leftovers wrapped in the freezer for future grilling sessions.