An excellent compliment to grilled fish or lobster is a smoked tomato compound butter.

- Split Roma tomatoes lengthwise and place on smoker skin side down. Smoke for 30-60 minutes.
- Let tomatoes cool
- Melt real butter and skim fat
- mash tomatoes into butter and simmer for 10-15 minutes.
- Separate solids through a fine chinois or strainer and let cool.
- Once it starts to solidfy, you can place it in some saran wrap and mold it into a tight tube.
- Chill and it's ready to cut anytime you need it. Just cut a slice off and place on fish right before serving.