Clarified Butter

Today is M's actual birthday. He requested lobster for dinner, so the boys and I went and picked up a 1.5 lb-er. A good choice for his birthday meal, I'd say! This is the recipe I used to make clarified butter to serve with the lobster. Here is some info on clarified butter (this info comes from Emeril Legasse):
"What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month." It also makes a great dip for seafood! Enjoy!

Clarified Butter

• 2 sticks butter (1 cup) cut into pcs

1. Place the butter in a heavy saucepan and melt slowly over med-low heat. Pour melted butter into a glass measuring cup and let sit for 5 minutes.
2. After 5 minutes, skim the foam off the top and discard. Pour butter slowly into serving dish, making sure all of the milky solids in the bottom don't pour out.
3. Serve immediately with seafood or store in fridge. ENJOY!