How to Clarify Butter for Lobster: A Step-by-Step Guide

Lobster and clarified butter go hand-in-hand. The rich, indulgent flavor of lobster meat perfectly complements the pure, clean taste of clarified butter. While you can certainly buy pre-made clarified butter, learning how to make it yourself at home is easy, ensures freshness, and allows you to clarify as much or as little as you need for your lobster feast.

What is Clarified Butter?

Before jumping into the process of making clarified butter for lobster, it helps to understand exactly what clarified butter is. Clarified butter is butter that has been melted and had its milk solids removed. When butter is melted, it separates into three layers: milk solids that rise to the top, pure golden butterfat in the middle, and more milk solids that settle on the bottom. Clarified butter is produced by removing those milk solids, leaving just the pure butterfat.

Clarified butter differs from plain melted butter in a few key ways:

• It has a higher smoke point since the milk solids have been removed. This allows clarified butter to get hotter before burning, making it excellent for sautéing and frying.

• It has a longer shelf life than regular butter since removing the milk solids prevents spoilage Clarified butter can be stored for over a month refrigerated

• It has a more neutral, pure butter flavor without the richness from the milk solids. The taste won’t compete with more delicate flavors like lobster.

Now that you know what makes clarified butter unique, let’s get into how to actually make it.

Supplies Needed

Clarifying butter only requires a few simple kitchen tools:

• Unsalted butter Use high-quality unsalted butter so you can control the saltiness of the finished clarified butter Salted butter can work but may result in over-salted clarified butter.

• Small heavy saucepan: The saucepan should be small to limit how much butter needs to be melted at once. A heavy bottom ensures even heating.

• Cheesecloth and mesh strainer: These are used to separate the golden butterfat from the milk solids after melting. Coffee filters can work too.

• Heat-safe bowl Collect the strained clarified butter in a heat-safe bowl before transferring to storage containers. Glass or stainless steel work well.

• Sealed container: Store finished clarified butter in an airtight container in the fridge. Mason jars are a great choice.

Step-by-Step Instructions

With the right simple tools on hand, you’re ready to master how to clarify butter for lobster dipping! Follow these easy steps:

1. Melt the Butter Low and Slow

Add your unsalted butter to a small heavy saucepan over medium-low heat. Allow the butter to melt down slowly without stirring. This gentle heat prevents the milk solids from burning before they can separate. Melting can take 5-10 minutes – be patient.

2. Skim the Foam

Once fully melted, you’ll notice a foamy white layer on the surface. Use a spoon to skim off and discard as much of this foam as possible. Try not to scoop up the golden clarified butter underneath.

3. Separate the Golden Butterfat

Remove the pan from heat and allow the butter to rest for about 5 minutes. Place a mesh strainer lined with cheesecloth over a heat-safe bowl. Slowly pour the butter through the strainer, leaving any milk solids behind in the pan.

4. Store and Reheat as Needed

Transfer the strained clarified butter to an airtight container and refrigerate. It will become solid but can be easily melted as needed for dipping lobster. To reheat, either warm gently in a saucepan or microwave in 30 second bursts.

And that’s it – you now have fresh, homemade clarified butter ready for your lobster feast! The process takes some patience but is overall very straightforward. Making your own allows full control over the quality and freshness.

Clarified Butter vs. Ghee

When researching how to clarify butter for recipes like lobster, you may also come across a product called ghee. While similar, ghee and clarified butter are not exactly the same thing. Here’s how they differ:

• Origin: Ghee has its roots in Indian and South Asian cuisine, while clarified butter is more common in Western cooking.

• Cooking method: Clarified butter is cooked just long enough to separate and strain the milk solids. Ghee is simmered longer to caramelize the milk solids and develop a nuttier flavor.

• Flavor: The longer cooking time gives ghee a richer, nutty taste compared to the more subtle flavor of clarified butter.

• Uses: Clarified butter and ghee can typically be used interchangeably, keeping these flavor differences in mind.

Tips for Using Clarified Butter

Clarified butter isn’t just for dipping lobster! Here are some additional ways to put this versatile ingredient to use:

• Sauté vegetables, seafood, eggs, or meat in clarified butter to avoid burning or sticking.

• Fry foods like doughnuts, fritters, or crab cakes in clarified butter for crispy results.

• Spread clarified butter on bread instead of raw butter for easy spreading, even when cold.

• Make compound butters by blending clarified butter with herbs, honey, garlic, or other flavors.

• Use clarified butter for baking recipes calling for melted butter to minimize spreading or flattening.

• Add a flavor boost to steamed vegetables like green beans by tossing with a spoonful of clarified butter.

• Roast meats and poultry in clarified butter to get a crisp exterior without burning the butter.

Storing Clarified Butter

One advantage of clarified over plain butter is its long shelf life. Here are some storage tips:

• Keep clarified butter refrigerated in an airtight container for 1-2 months.

• Freeze for up to 6 months; thaw overnight in the fridge before using.

• When reheating after storing, gently warm in a pan or microwave in short bursts to prevent burning.

• If butter starts to smell sour or rancid, it has spoiled and should be discarded.

With this handy guide, you are ready to become a master at making clarified butter for lobster and other recipes. Always having homemade clarified butter on hand makes enjoying shellfish, vegetables, eggs and more simple anytime – though a special lobster supper may still call for whipping up a fresh batch.