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Learn how to prepare butter for lobster
Clarified Butter for Lobster
Clarifying butter is a process to separate the milk solids from the oily butterfat in butter. You've probably experienced putting whole butter into a hot pan it quickly turns brown. That Browning is the milk solids cooking. They just can't tolerate higher heats. To get the butter taste without the Browning, clarified butter. Slowly melt whole butter over low heat. You'll eventually see three layers form. The top layer is foamy and made up of water and milk, skim it off and discard. The deep yellow middle layer is the butterfat, pour this off into a container. This is the clarified butter you want to use for sautéing. What's left on the bottom are the milk solids, pitch them.
Clarified Lemon Butter:
In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
Yield: 1 1/4 cups