Boiled Lobster


Removing the milk solids when clarifying butter gives it a higher smoke point, meaning it won't burn when you're sautéing. Refrigerate extra clarified butter up to two weeks. Use it for sautéing fish and vegetables.

What you will need

4 quarts water

2 tablespoons salt

4 (1 1/2-pound) live lobsters

1 cup butter


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