Drawn Butter Food

DRAWN BUTTER

Steps:

• Melt butter in a small saucepan over low heat until butter foams and solids sink to bottom, about 15 minutes. Remove from heat. Let cool.
• Carefully skim foam from top, and discard. Pour clear butter into a bowl, leaving any solids in pan; discard solids. (Drawn butter can be refrigerated for up to 1 month.) Serve warm.

DRAWN BUTTER

Steps:

• Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

DRAWN BUTTER

Steps:

• Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.

DRAWN BUTTER

Steps:

• 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.

CLARIFIED BUTTER

Steps:

• Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

GARLIC BUTTER

Steps:

• Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.

DRAWN BUTTER SAUCE

Steps:

• Let the butter soften to room temperature.
• Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
• Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
• Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
• When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
• Serve very hot.

DRAWN BUTTER SAUCE

Steps:

• In a small saucepan, melt butter.
• Stir in flour, salt and pepper.
• Add water and cook over high heat until mixture boils and thickens, stirring constantly.

HEALTHY FAUX DRAWN BUTTER

Steps:

• Whisk together butter flavor and flax seed oil in a bowl. Add dash of salt and whisk (optional). Heat gently if desired. Do not heat or serve on a butter warmer as the flax seed oil will oxidize.

CRACKED LOBSTER WITH DRAWN BUTTER AND LEMON

Steps:

• Bring 12 cups water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
• Pick up each lobster firmly, holding the back of the body behind the claws. Add 2-4 lobsters to the pot; they should fit snugly, but not stacked. Cover, and cook for 18 minutes. Remove and repeat with remaining lobster. Let cool slightly before cracking and removing meat, about 20 minutes.
• Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekin or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
• Place 1 lobster on the cutting board. Twist tail from joint where it meets the body, Cut tail in half down the center, keeping shell halves intact. Pull each tail half from its shells. Twist claws from body and discard body. Separate claws form knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp the thumb of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobster.
• Arrange lobster pieces on a platter and serve with butter and lemon.