1/4 cup Pernod
3 tablespoon butter
2 garlic cloves minced
1 tablespoon fresh thyme cut into small pieces
1 teaspoon dill
1 teaspoon lime juice
salt and pepper to taste
In a pan melt the butter with the thyme, garlic, dill and salt and pepper to taste. Heat for 2 minutes and add the Pernod and lime juice. Heat for 1 more minute and pour in a sauce dish.
*Great to pour on top of any shell fish
*After a brief meeting with the owner of one of Puertorrican best seaside lobster restaurants, I have to asked the key ingredient and he responded, Pernod. This is my version.