It's Lobster Season In Sunny Florida

Thanks, Sparky, for the info and the link!!

 

Sorry, Sparky. I've been out of town (in hot, humid Florida, no less). If you make a batch of the butter, you can just keep it in jar in the frig and save some for next time. It's sooooooooooooo good!

Melt a stick or two of butter in a saucepan on low heat. Increase the temp a bit (make sure it doesn't start to brown) and skim off the foam that rises to the surface. What you want to keep is the clear yellow fluid (that looks like....well, you know). Also, discard (or use for something else) the solids on the bottom of the pan.

 

I was more after specifically HOW he does it. Some use a skimming decanter, some use a ladle, I was looking for his method. I was taught a certain way at Johnson & Wales, but have learned over time that there are so many different methods. I'm still looking for the best.

 

Oops, my mistake! He actually just used a slotted spoon to skim off the foam - I do the same thing. Nothing fancy.