Seafood Compound Butter: Perfect for Fish, Lobster & Shrimp
There’s something deeply satisfying about cooking with ingredients you’ve grown yourself. This seafood compound butter is one of my favorite ways to use up an abundance of fresh herbs from the garden—especially in spring and early summer when the fresh basil, parsley, chives, spring onions, and fresh thyme are growing like crazy.
Whether I’m melting it over a seafood boil, spooning it onto grilled shrimp, or even spreading it onto a sizzling tomahawk steak, this homemade compound butter brings vibrant, herby flavor to some of my very favorite foods.
It’s also the key ingredient in my Lobster Ravioli tossed in this herby compound butter sauce—a must-try if you’re craving something decadent and simple.
Why Compound Butter Is a Must for Seafood (and More)
This recipe is a great way to bring out the natural flavor in seafood without overpowering it. It’s a go-to for me when cooking delicate fish, but it also works wonders on grilled meats, roasted veggies, and pasta. Honestly, it tastes great on pretty much anything!
Cooking skin-on fish? This butter melts beautifully when added right after searing the skin side until crisp and golden. It’s a little touch that makes any dish feel fancy restaurant level good—minus the fuss and expensive bill.
Easy Seafood Compound Butter Recipe:
I love using what’s in season and growing right in my backyard—and this combo of fresh herbs, smoked paprika, and garlic gives the butter depth and freshness. You can even add a bit of fresh basil in late summer for a bright pop of summer flavor.
Ingredients:
- 1 stick unsalted butter, softened to room temp (If using salted butter, omit the additional salt)
- 2 teaspoons fresh chives, finely chopped
- 1 teaspoon fresh tarragon, finely chopped
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 garlic clove, finely minced or grated
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
This recipe is incredibly flexible! Don’t have any tarragon? No problem, swap out with another herb such as fennel, dill or basil. All of the herbs can be swapped out or the amounts adjusted to your preference!
I have specifically selected these herbs to complement a wide array of seafood and fish dishes, but feel free to get creative and make this recipe your own!
How To Make Compound Butter:
- Chop the Herbs + Garlic: Finely chop the parsley, chives, dill, tarragon, fresh thyme, and garlic clove. If you have them, a little spring onion or fresh basil adds a nice garden twist. If fresh herbs aren’t available, dried herbs can be substituted but use half the amount that is called for.
- Mix It All Together: In a small bowl, combine your softened butter (make sure it’s at room temp) with the herbs, salt, and paprika. Stir well until everything is evenly mixed.
3. Shape and Store:
- If you’re using it right away, you can press the butter into butter molds or serve it in a small ramekin. Note- the flavors are much more pronounced if you mix the butter ahead of time and let it rest in the fridge for a couple of hours.
- Making it ahead? Scoop the mixture onto parchment paper or plastic wrap, roll it into a log, and twist the ends. Store in the fridge for up to a week—or freeze for up to three months.
How To Use Compound Butters:
This herb butter has become a kitchen staple in our home, and we use compound butter on anything we want to add a pop of fresh flavor to! Here are a few of my favorite ways to use it:
- Seafood Boil: Toss warm shrimp, crab, baby potatoes and corn with sliced compound butter for an herby, buttery finish.
- Grilled Fish: Top fish fillets (cooked skin side down) with a pat of butter right off the grill for extra richness.
- Shrimp Pasta: Stir into hot pasta with sautéed shrimp, lemon, and extra herbs.
- Lobster Ravioli: Grab a pack of premade lobster ravioli and toss in this melted compound butter to make a quick sauce. Dinner is served in 30 minutes or less!
- Lobster or Crab: Melt as a dipping sauce or spoon over hot tails or claws.
- Tomahawk Steak: Yep—this seafood butter is surprisingly amazing on steak, especially when paired with grilled onions and a squeeze of lemon.
This homemade compound butter is one of those simple, cozy recipes that reminds me why I love cooking from scratch. It’s easy to make, stores beautifully, and adds a little luxury to even the simplest meal.
For home cooks who grow their own herbs—or want to—it’s a wonderful way to bring the garden into everyday cooking.
If you’re growing your own fresh herbs this season, I’d love to hear what’s thriving in your garden. Got a favorite use for this butter? Leave a comment or tag me—I’m always inspired by your creations.
Interested in Learning More About Growing Your Own Herbs?
