Imagine having brunch with King Triton under the sea. You’re seated next to Ariel at a long table full of seafood delights like Crab Quiche, Seaweed Omelette, Grilled Mackerel, and my famous Lobster-Butter Biscuits. You eat one, then grab another, and before you know it the biscuits are gone. Luckily, I’m seated across from you to reveal how it’s done.
Leftover seafood (if any), make great stocks for soup, but even better breakfast dishes. These traditional rich, savory biscuits are instantly elevated with lobster-infused butter and chopped parsley. I like my biscuits small, but you can make them larger to use for sandwiches or Eggs Benedict. And if seafood’s not your thing, fret not. You can add other flavored butters. Lavender butter? Sure! Cannabutter? Why not! Garlic butter? God, YES.
~*~ LOBSTER-BUTTER BISCUITS ~*~
SERVES: 16 SMALL BISCUITS ⎪ DIFFICULTY: EASY | FUNK: CASUAL
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons (4 ounces) cold lobster butter, chopped into pieces
1 cup buttermilk or heavy cream
1/4 cup fresh parsley or chives, finely chopped
1 egg mixed with 1 tablespoon water
1. MAKE THE DOUGH
Preheat the oven to 425F. Combine the flour, baking powder, salt, and sugar. Cut the butter into pieces and add to the flour. Use a food processor, stand mixer with paddle attachment, or pastry butter to cut the butter until the size of peas. Stir in the buttermilk and parsley until a dough forms.
2. LAMINATE THE DOUGH
Turn out the dough onto a well-floured work surface and gently press or roll it into a rectangle about 1 inch thick. Fold it in half and press it down again. Repeat this process 1 or 2 more times.
3. CUT OUT THE BISCUITS
Press or roll the dough into a 10 by 6 inch rectangle, flouring as needed to prevent sticking. Cut the dough using a round cookie cutter or floured drinking glass.* Or, use a floured knife to cut out rustic shapes like I did.
*CAUTION* Don’t twist the cutter or glass. This will seal all those buttery layers you just laminated and prevent the biscuits from rising. Just give it a firm press and wiggle to get the shape out.
Arrange the biscuits on a parchment-lined baking sheet and brush them with egg wash. Bake for 10 – 15 minutes, or until golden brown.
~*~ LOBSTER BREAKFAST SANDWICH ~*~
Whisk 4 eggs in a bowl with salt & pepper to taste. Melt 2 tablespoons unsalted butter in a skillet over medium-low heat. Add about 1/2 cup lobster pieces and cook, stirring occasionally until warm. Pour in the eggs and stir until almost set. Remove from heat. Slice your lobster-butter biscuits in half and divide scrambled eggs between each biscuit. Optionally add cheese, avocado, and more fresh herbs.
How would you use lobster-butter?