Carrot Beurre Monte With Pasta And Seafood Recipes

CARROT BEURRE MONTE WITH PASTA AND SEAFOOD

CARROT BEURRE MONTE WITH PASTA AND SEAFOOD image

Provided by Adapted from a Recipe by Laura Cole

Number Of Ingredients 10

Ingredients

1 lb pasta (or enough for four people)
2 cups of lump crabmeat or lobster
½ c minced leeks
¼ cup minced fresh dill
2 tbsp butter
Salt to taste
1 c carrot juice
1/8 tsp cayenne pepper
10 tbsp unsalted butter (room temperature)
¼ - ½ tsp salt

Steps:

Cook the pasta according to the package directions. Drain, toss in a little butter or oil and keep warm

BEURRE MONTé RECIPE - (4.1/5)

Beurre Monté Recipe - (4.1/5) image

Provided by JimMac

Number Of Ingredients 3

Ingredients

Butter, cut into chunks - up to 1 pound
1 tablespoon water*
Using just a little bit of water helps the emulsion process in preparing Beurre Monté. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just one (1) tablespoon of water will do.

Steps:

Preparation: In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify. Once the emulsion is started, more butter may be whisked in. Hold the temperature of the Beurre Monte between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce. Beurre Monte can be set aside on the stove after being prepared. You should use the Beurre Monte Butter within an hour after you make it. The Beurre Monte can be frozen and used anytime on vegetables or seafood.

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