How to Make Clarified Butter for Lobster: A Step-by-Step Guide

Lobster and clarified butter are a match made in heaven. The sweet, briny flavor of the lobster meat pairs perfectly with the nutty richness of melted clarified butter. But what exactly is clarified butter, and how do you make it properly at home for serving with lobster? In this comprehensive guide, we’ll explain everything you need to know.

What is Clarified Butter?

Clarified butter is regular unsalted butter that has been melted and simmered to separate and remove the milk solids and water. What’s left behind is pure golden butterfat. When clarified, butter becomes clear and golden in color when liquefied. It also has a higher smoke point compared to regular butter, making it ideal for high heat cooking.

But the best part is that clarified butter has a wonderfully rich and buttery flavor that takes lobster – or any seafood – to the next level. Using clarified butter for dipping is the secret to achieving that restaurant-quality lobster dinner at home.

Why Use Clarified Butter for Lobster?

There are a few key reasons why clarified butter is the best choice for serving with lobster

• Flavor – The taste of fresh lobster meat shines when dipped into clarified butter. The butter enhances the sweetness without overpowering

• Appearance – Clarified butter has a clear golden color when melted that elegantly complements the red lobster shell.

• Versatility – Clarified butter can go directly from fridge to stove to table, making it easy to melt and serve warm.

• Texture – The smooth, silky mouthfeel of clarified butter is perfect for dipping tender lobster meat.

So now that we know why it’s ideal, let’s learn how to make clarified butter at home.

How to Make Clarified Butter Step-by-Step

Making clarified butter is simple, but does take a little time and care. Here is a step-by-step walkthrough:

Ingredients:

• 1 lb high-quality unsalted butter, ideally European-style. Kerrygold or Plugra work well.

Directions:

1. Cut the butter into tablespoon-sized chunks. Add to a small, heavy-bottomed saucepan over low heat.

2. Once melted, increase heat to medium-low and bring to a gentle simmer. A foam will rise to the top as the milk proteins separate.

3. Allow to simmer for 5-10 minutes. The bubbles will get larger and the butter will become clear with a golden hue. Be patient and don’t increase heat too quickly.

4. Once clear, remove from heat. Use a spoon to carefully skim off and discard the foamy milk solids from the top.

5. Line a fine mesh strainer with cheesecloth and strain the butter into a heatproof container. Discard any residue left behind.

6. Cover and refrigerate until ready to reheat and serve with hot, steamed lobster. It keeps for up to 4 weeks refrigerated.

And that’s it – you now have smooth, decadent clarified butter ready for your lobster feast! Serving it warm in small ramekins is traditional, but don’t forget to clarify extra to use for sautéing veggies or dipping crusty bread.

Serving Suggestions and Tips

• For easy melting, cut clarified butter into tablespoons and freeze on a baking sheet. Pop out portions as needed.

• If the butter starts to separate after clarifying, simply re-melt and re-strain before using.

• Add fresh herbs, lemon zest, or crushed garlic to the butter as it clarifies for flavored versions.

• Mash in a spicy seasoning blend after clarifying to make a lobster dipping “compound butter.”

• Swap out plain clarified butter for brown butter ghee to add deeper nutty notes.

• Clarify unsalted butter you churned yourself for the ultimate farm-to-table lobster experience.

With this easy tutorial, you’ll be ready to clarify butter like a professional chef for your next impressive seafood dinner at home. Never underestimate the power of clarified butter to take basic boiled or steamed lobster to new culinary heights.