Removing the milk solids when clarifying butter gives it a higher smoke point, meaning it won't burn when you're sautéing. Refrigerate extra clarified butter up to two weeks. Use it for sautéing fish and vegetables.
- 4 quarts water
- 2 tablespoons salt
- 4 (1 1/2-pound) live lobsters
- 1 cup butter
- Combine water and salt in a very large Dutch oven or stockpot; bring to a boil. Plunge lobsters headfirst into boiling water, and return water to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and cool slightly.
- Meanwhile, place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted. Skim solids off the top with a spoon, and discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.
- Place each lobster on its back, twist the body and tail shell apart, and cut the body shell open using kitchen shears. Remove liver and coral roe. Remove meat from tail shell. Remove intestinal vein that runs from the stomach to tip of the tail. Return tail meat to shell. Crack claws using a seafood cracker or nut cracker. Serve tail and claws with warm clarified butter.
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