Soften the cubed butter in the mixing bowl for 30 minutes.
Using the pastry attachment beat the butter on a high speed until pale yellow and creamy. Add the ingredients slowly, whilst the beater is on a low speed.
Mix thoroughly until all ingredients are incorporated into the mix.
Cover and leave to stand in a cool place until required. Refrigerate after use.Serving
Grill the seafood of your choice until just cooked. This can be done on an open fire for the smoky flavour or in the kitchen at home.
Place the seafood on a plate/baking tray and spoon a decent amount of the fluffy butter over.
Grill under the salamander/grill setting of the oven, until slightly browned.
The butter will ‘soufflé’ slightly and form a delicate crust.
Serve and indulge.Recipe reprinted with permission of Grant Hawthorne.