Clarified butter for lobsters, crabs and shellfish

Ingredients:

• 220 g unsalted butter

Preparation:

1. Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
2. 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.