Menton’s Butter Soup


What is chef Barbara Lynch's choice for the best dish on Menton’s menu? Butter Soup, a decadent dish with briny shellfish, a honey emulsion, and caviar. "You’ll want to take a bath in it. It’s 87 percent butterfat with butter from Diane St. Clair’s Animal Farm in Vermont." - Chef Lynch, Zester

Serves 4 to 6

For the shellfish:

¼ pound each:

Razor clams
Bay Scallops
2 each 1 ½ pound lobster

Steam ahead the mussels, clams, lobsters, and razors separately. Clean and discard the shells.


 For the soup base:

½ cup water
1 ½ pounds butter
salt and pepper to taste

Caviar for garnish

Place water in a large pot and bring to a boil. Whisk in the cold butter until emulsified. Season with salt and pepper and keep warm. Poach bay scallops in soup and add in other shellfish.


For the honey emulsion:

¼ cup honey
¼ c water
yolk of one egg

Warm the honey and water in a saucepan until dissolved together. Using a hand mixer, add in the egg yolk and mix together, keeping the emulsion quite warm.

Place in serving bowls and garnish with caviar and a spoon full of honey emulsion.


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Thank you to Menton and chef Barbara Lynch for this recipe.

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