Shellfish Barbecue Butter

Barbecue season is right around the corner, so here is how to make my favourite sellfish butter.

Café de Paris butter (4 portions)

250g Butter
20g Shallot (diced)
5g Garlic (chopped)
5g Tarragon (chopped)
10g Parsley (chopped)
10g Chervil (chopped)
2g Sage (chopped)
2g Basil (chopped)
20g Dijon mustard
10g Worcestershire sauce
20g Anchovies
15g Capers
2g Smoked paprika
15g Lemon juice
50g Guindilla chilli
Salt + pepper

1. Prepare all of your ingredients and mix well with soft butter, roll in clingfilm to make
   long cylinders, place in the fridge to set.

2. Serve with steak, shellfish or both! Treat yourself.

3. Plate the mousse top with all of the above to finish the dish.

4. Pick your shellfish, cover in butter and grill until cooked, serve with some burnt
   lemon.