Clarified butter for lobsters, crabs and shellfish
Votes: 1
Time: 10 min.
The perfect accompaniment to steamed lobster, crab, and clams is clarified butter. Follow this step-by-step recipe to quickly and easily melt and clarify butter. Serve with seafood in small bowls so everyone can dip their own butter. Sometimes, clarified butter is flavored with lemon juice or chopped herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g unsalted butter
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Cooking the dish according to the recipe:
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the pan aside and let the butter sit. The milk solids will rise to the top, and the watery whey will collect at the bottom. Use a spoon to skim off the top of the melted butter and pour the rest into a serving bowl or several small cups, being careful to leave the watery liquid in the pan. Serve.
Exit: 1 tbsp.
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