Clarified butter – this butter from which the milk solids have been removed. The result is a clear yellow fat, that can be heated to a higher temperature than ordinary butter without burning.

Thus clarified butter is excellent fat for pan frying. It is also used as a dip for seafoods as lobster and crab and for globe artichokes. Indian ghee is a type of clarified butter.

How to make Clarified butter

1. Take 200 g butter.
2. Put the butter in a heavy saucepan over low heat. Melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.
3. Carefully pour the clear fat into a jug, leaving milky residue in the pan. Discard the milky residue or add it to soups.

Keeping Clarified butter longer

Since clarification removes impurities, clarified butter keeps well – several weeks in the refrigerator, longer in freezer.

Cooking Idea: Lobster Tail with Drawn Butter

Drop 4 (220 g) raw lobster tails (throwed if frozen) into a large pot of boiling salted water. Bring water back to the boil. Simmer until the shells are bright red and the meat is opaque (8-12 minutes). Drain and serve hot with clarified butter.