Making Clarified Butter for Lobster: A Step-by-Step Guide

Clarified butter, also known as drawn butter, is a staple condiment for dipping succulent lobster meat When you order lobster at a restaurant, those little cups of melted golden butter served alongside are usually clarified Clarified butter has a high smoke point, making it perfect for sautéing the lobster meat, as well as a rich, nutty flavor that complements the sweet brininess of lobster.

Making clarified butter at home may seem intimidating but it’s actually a very simple process. In this article, I’ll walk you through how to make clarified butter for lobster step-by-step as well as explain why it’s better than regular melted butter. Let’s dive into the world of clarified butter!

What is Clarified Butter?

Clarified butter is butter that has been melted and had its milk solids removed, leaving pure golden butterfat behind. To make it, butter is slowly melted, then the solids are skimmed off the top as they rise and filtered out through cheesecloth or a fine mesh strainer.

This process removes the milk proteins and sugars that would otherwise burn at high heat if regular melted butter was used. So clarified butter has a much higher smoke point of about 400°F compared to melted butter’s smoke point of about 350°F.

Clarifying also gives butter a translucent, golden color and rich, nutty taste. It keeps for weeks refrigerated without going rancid like regular melted butter does. All these attributes make clarified butter the best choice for serving with lobster.

Why Use Clarified Butter for Lobster?

There are a few key reasons clarified butter is superior to regular melted butter when it comes to lobster:

• Higher smoke point – You can sauté and pan roast lobster meat in clarified butter at higher heat without it burning.

• Doesn’t solidify as quickly – Clarified butter stays creamy, fluid, and easy to dip longer. Melted butter tends to solidify faster as it cools.

• Longer shelf life – Clarified butter keeps for 4-6 weeks refrigerated. Melted butter goes rancid in just 1-2 weeks.

• Pure, nutty butter flavor – Clarifying boosts butter’s inherent nuttiness without milk solids muting it.

• Prevents sogginess – Bread or lobster won’t get soggy from soaking up milk proteins in clarified butter.

• Elegant presentation – Clarified butter looks more refined served in ramekins, befitting a luxury ingredient like lobster.

For these reasons, taking the extra time to clarify butter before serving it with lobster is well worth it. Now let’s go over the easy process step-by-step.

How to Make Clarified Butter for Lobster

Clarified butter is simple to make at home with just two ingredients – butter and cheesecloth. Here’s a step-by-step overview:

Ingredients:

• 1 lb high-quality unsalted butter
• Cheesecloth

Directions:

1. Cut butter into chunks. Add to a small, heavy saucepan over very low heat.

2. Slowly melt butter over low heat without stirring. This takes 15-20 minutes. Butter will separate into three layers as it melts.

3. Once melted, remove pan from heat. Skim and discard the foamy milk solids from the top.

4. Line a fine mesh strainer with cheesecloth and slowly pour through to filter out remaining milk solids.

5. Pour the strained clear golden liquid (the clarified butter) into containers, leaving the milky layer behind.

6. Refrigerate clarified butter until solid again before serving or storing.

And that’s it! With just 20 minutes of hands-off melting and straining, you have beautiful homemade clarified butter ready for your lobster feast.

Tips for Making Perfect Clarified Butter:

• Use high-quality butter – European-style butters like Plugra work best. Avoid margarine or spreads.

• Cook over low heat – Prevent burning or overheating the butter, which impacts flavor.

• Don’t stir while melting – Agitating can blend the solids into the fat rather than separating.

• Remove all the foam – It contains more milk proteins that need discarding.

• Cheesecloth is ideal – Use multiple layers if needed to finely filter out solids.

• Store airtight in the fridge – Clarified butter keeps 4-6 weeks refrigerated.

Serving Clarified Butter with Lobster

Once you’ve made your own clarified butter, it’s time for the fun part – enjoying it with succulent lobster! Here are tips for serving:

• Warm gently – Heat the clarified butter just until melted before serving. Microwave 20 seconds or use a butter warmer.

• Small dishes – Serve clarified butter in individual ramekins for dipping at the table.

• Flavored butters – Jazz up your clarified butter with garlic, herbs, citrus, or other flavors.

• Bread dippers – Offer slices of warm crusty bread to dip along with lobster.

• Sautéing – Cook lobster meat in clarified butter over high heat without burning.

• Drizzling – Drizzle clarified butter over roasted, grilled, or broiled lobster.

• Storage – Refrigerate leftover clarified butter to remelt and use within 4 weeks.

With its high smoke point, rich flavor, and velvety texture, clarified butter takes lobster to new culinary heights. Follow these tips for an irresistible pairing.

Common Clarified Butter Questions

If you’re new to using clarified butter, here are some common FAQs:

What’s the difference between clarified butter and ghee?

Ghee is simmered longer to caramelize the milk solids. Both work well for cooking at high heat.

Can you use clarified butter for other foods besides lobster?

Absolutely! Use it for sautéing meats, eggs, veggies, and more.

How long does clarified butter last refrigerated?

About 4-6 weeks in an airtight container. Melted butter only lasts 1-2 weeks.

What should you not use clarified butter for?

Don’t bake with it, as recipes depend on the milk solids for proper texture.

Can clarified butter be frozen?

Yes, freeze for up to 6 months. Thaw overnight in the fridge before use.

What’s a quick substitute for clarified butter in a pinch?

Use an oil with a high smoke point like avocado, vegetable, or canola oil.

Clarified butter makes cooking and enjoying lobster a true gourmet affair. By removing milk solids and boosting its smoke point, clarifying transforms humble butter into the ideal lobster condiment. Use this easy step-by-step tutorial to start making your own clarified butter at home. Your guests will be impressed, and your lobster will taste better than ever.