| Yield: | 4 servings |
Ingredients
- 2 sticks unsalted butter, softened
Instructions
- In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 405 |
| Total Fat | 46 g |
| Saturated Fat | 29 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 121 mg |
| Sodium | 6 mg |
Reviews
Low and slow.The only way to go.
When making clarified butter it is best to use a double boiler. Id you use a sauce pan you should do it a low temp while constantly watching. Another tip, once the butter is melted wait for the milk (white stuff) to get hard before removing it, it’s a lot easier and less messy, it all comes out at once.
This not only has great taste but it is easy to do.
If you follow the directions as written (boil until the solids settle to the bottom), you wind up with burned, brown, disgusting butter.