Calabrian Chili Butter for Seafood & Chicken

If you’re looking for a butter that brings heat, depth, and straight-up luxury to the table, this Calabrian chili butter is it. It’s rich and spicy, but still balanced enough to let seafood and chicken shine. I originally built this with shellfish in mind, but after testing it on shrimp, scallops, lobster, sea bass, and even grilled chicken, it quickly proved how versatile it really is.

The flavor leans Southern Italian thanks to Calabrian chili paste, a touch of anchovy for umami, bright lemon zest, and fresh parsley. It’s bold without being aggressive and finishes dishes instead of overpowering them. This is the kind of butter that makes people ask what you did differently.

What Is Calabrian Chili Butter

Calabrian chili butter is a compound butter built around Calabrian chili paste, which comes from Southern Italy and is known for its fruity heat and deep red color. Instead of relying on straight spice, this butter layers heat with savory depth, citrus brightness, and fresh herbs.

The end result is a silky, spoonable butter that melts beautifully over hot food and adds complexity in seconds.

calabrian chili butter dripping off of a spoon into a pan

Why This Butter Works on Seafood and Chicken

Seafood and chicken both benefit from bold flavor, but they don’t need the same heavy herb profiles that work best on beef. This butter hits that sweet spot.

The Calabrian chili adds warmth and subtle sweetness that pairs perfectly with shellfish. Anchovy paste, and lobster base brings umami and salinity without tasting fishy. Lemon zest brightens everything up, and parsley keeps the finish fresh.

While this butter would absolutely work on steak, classic herb-forward compound butters tend to complement beef better. That’s why this one is intentionally focused on seafood and chicken, where the chili, citrus, and umami really shine.

Key Ingredients That Build Deep Flavor

Butter: Unsalted butter gives you full control over seasoning and lets the other flavors come through cleanly.

Calabrian chili paste: This is the backbone of the butter. It brings heat, fruitiness, and that gorgeous red-orange color.

Anchovy paste: You won’t get anchovy. What you will get is savory depth and a subtle briny hit that makes the butter taste more complex.

Garlic: Grated garlic melts right into the butter and gives you big flavor without chunks or harshness.

Lemon zest: Zest adds brightness without the risk of breaking the butter like lemon juice can.

Parsley: Fresh parsley adds a clean, herbal finish and that pop of green that just looks right in butter.

Better Than Bouillon lobster base: (optional, but recommended) This adds a subtle lobster essence that reinforces the seafood-forward flavor. It’s concentrated and salty, but when used thoughtfully, it brings depth that’s hard to replicate without shells.

lobster base being added to calabrian chili butter

How to Use Calabrian Chili Butter

This butter really earns its keep. it’s good on most anything, but here are some of my favorites:

Melted over lobster
Brushed onto scallops right before serving
Finished on grilled or pan-seared chicken
Spoon over grilled fish
Tossed with roasted vegetables
Spread on warm bread if no one’s looking

Tips for Perfect Calabrian Chili Butter

Use the lobster base if you have it. Better Than Bouillon lobster base adds a subtle shellfish depth that really elevates this butter, especially on shrimp, scallops, and lobster.

Don’t over salt. Between the anchovy paste and the lobster base, this butter is already well seasoned. Hold off on adding salt until the very end and taste first.

Microplane the garlic. Grated garlic melts seamlessly into the butter and delivers big flavor without harsh bites or uneven texture.

Keep the heat low. Low heat prevents the chili paste from turning bitter and keeps the anchovy smooth and fully incorporated.

Finish off heat. Add the lemon zest and parsley after turning off the heat to keep the butter bright, fresh, and vibrant.

How to Make Calabrian Chili Butter

Add the butter to a skillet or sauce pan over low heat and let it melt gently.

Whisk in the Calabrian chili paste, garlic, anchovy paste, and lobster base. Let everything warm together 2-3 minutes.

calabrian chili paste being added to melted butter

grated garlic being added to melted butter

Remove from heat, and whisk in the lemon zest and parsley. Taste and adjust salt only if necessary.

Use immediately while warm, or let cool and refrigerate until firm to slice or melt later.

Frequently Asked Questions

Is the lobster base required?

No, but it’s highly recommended. It adds a subtle lobster depth that really elevates the butter, especially on shellfish. If you use it, keep in mind it’s salty, so taste before adding any extra seasoning.

Does this butter work on steak?

It can for sure, but classic herb compound butters tend to pair better with beef. This butter is designed to complement more delicate foods like: seafood and chicken, where the chili, citrus, and umami really stand out.

How long does this butter keep?

Stored in an airtight container in the refrigerator, it will keep for up to one week without much change in flavor. You can also freeze it for longer storage.