Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Sauce poivron et beurre de homard

Bell Pepper and Lobster Butter Sauce

Name: Bell Pepper and Lobster Butter Sauce
Yield: Makes about 3/4 cup (200 ml) of sauce:
Ingredients: 1 yellow (or red) bell pepper; 1 heaping tablespoon lobster spread (found in the appetizer section); 3 tablespoons crème fraîche; 1 drizzle of olive oil

Epicéchocolat @epicechocolat

LYON

Here's a sauce I came up with on the fly to serve over pike quenelles. Tomato sauce is fine, but sometimes you want something different!

I received two jars of lobster spread in an anti-food-waste basket, available through apps like TOO GOOD TO GO or PHENIX.

After checking the ingredients (since it's not something I would normally buy), I saw it was healthy and decided to use it.

I tried it as a spread first and wasn't a fan, so I thought I'd incorporate it into a recipe instead.

So here's a bell pepper and lobster sauce.

Here's a sauce I came up with on the fly to serve over pike quenelles. Tomato sauce is fine, but sometimes you want something different!

I received two jars of lobster spread in an anti-food-waste basket, available through apps like TOO GOOD TO GO or PHENIX.

After checking the ingredients (since it's not something I would normally buy), I saw it was healthy and decided to use it.

I tried it as a spread first and wasn't a fan, so I thought I'd incorporate it into a recipe instead.

So here's a bell pepper and lobster sauce.

Epicéchocolat @epicechocolat

LYON

Here's a sauce I came up with on the fly to serve over pike quenelles. Tomato sauce is fine, but sometimes you want something different!

I received two jars of lobster spread in an anti-food-waste basket, available through apps like TOO GOOD TO GO or PHENIX.

After checking the ingredients (since it's not something I would normally buy), I saw it was healthy and decided to use it.

I tried it as a spread first and wasn't a fan, so I thought I'd incorporate it into a recipe instead.

So here's a bell pepper and lobster sauce.

Here's a sauce I came up with on the fly to serve over pike quenelles. Tomato sauce is fine, but sometimes you want something different!

I received two jars of lobster spread in an anti-food-waste basket, available through apps like TOO GOOD TO GO or PHENIX.

After checking the ingredients (since it's not something I would normally buy), I saw it was healthy and decided to use it.

I tried it as a spread first and wasn't a fan, so I thought I'd incorporate it into a recipe instead.

So here's a bell pepper and lobster sauce.

Saved

Ingredients

Makes about 3/4 cup (200 ml) of sauce:

1yellow (or red) bell pepper
1heaping tablespoon lobster spread (found in the appetizer section)
3 tablespoonscrème fraîche
1drizzle of olive oil

Saved

Steps

1

Wash and core the bell pepper, then cut it into pieces.
2

Sauté the bell pepper in olive oil until it starts to brown. Once browned, add just enough water to cover the bottom—about 1/2 cup (120 ml).
3

Cover and cook until the pepper is very soft.
4

Once cooked, transfer the pepper with a little of the cooking water to a blender. Add the lobster spread and crème fraîche, then blend until smooth and creamy.
5

Strain the sauce through a fine mesh sieve to remove any pepper skins, then chill until ready to use.
6

Tip: This sauce also works great with shrimp or salmon pasta dishes.

Saved

Cooksnaps

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Epicéchocolat @epicechocolat

Published in the US on March 26, 2026 15:41

LYON

Je m'appelle Mounia, j'aime travailler de mes mains, j'aime la déco, les DIY mais je suis plus particulièrement passionnée de cuisine, je passe des heures a feuilleter des livres culinaires, et a regarder des émissions de cuisine. J'ai donc créer mon blog à moi, pour garder mes recettes qui sont souvent "freestylées". https://www.épicéchocolat.com/Suivez moi aussi surInstagram : https://www.instagram.com/epicechocolat/?hl=frPinterest : https://www.pinterest.fr/mounia19/

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