Butter Poached Lobster Shooters - Clarifying the Butter

Bryan Davis: Hi, my name is Bryan Davis with Chief Bryan's Kitchen and today we are going to be doing a Butter Poached Lobster. This is more of a technique then a recipe. So what we are going to need today for our ingredients are lobster and butter. What we are going to need for our tools and equipment we are going to need; we are going to need a bowl filled with cold water, we are going to need a pot to clarify the butter, we are going to need a pair of tongs to handle the hot lobsters, a ladle to skim the butter and a large chef knife that is fairly heavy through the heel, so that we can de-meat the lobsters, so that we can take the meat out the shells.

We are also going to need some side towels, the lobsters are going to be hot, we are going to be handling them while they are hot. The other thing we are going to be needing is a large pot to poach our lobsters in. little bit more about me. My name is Bryan Davis with Chef Bryan's Kitchen and I own a 1200 square foot cooking studio in Gaithersburg, Maryland where we teach public Cooking Classes, Corporate Parties, Corporate Catering, Wine Dinners and Social Catering.

So first thing we are going to do is clarify the butter. We have a pound of butter here. For this recipe, you are going to need about two pounds of butter to clarify -- to poach the lobsters, but I am going to show you the process with one pound. So what we are going to do is we are just going to peel the butter and we are going to put it in the pot. We are going to take our pot and we are going to put it on the stove and we are going to turn it on low heat. You do not want to do this at a high temperature. If you want to do it at a high temperature you can start it off there, but you need to be standing to watch it.

As soon as it melts, if it is at a high temperature it is going to burn; that is not what we are looking for. We are looking for it to slowly melt, so that we can extract the milk solids out of the butter which is what burns in butter. So through the magic of TV we have our clarified butter. What we going to do -- the milk solids I was just talking about is this, the little white that you see on top of the butter. This is what is going to burn in the butter. So what we are going to do is we are going to remove that from the butter. So we are just going to get a little side cup and basically you just want to take the ladle or you could use a spoon and basically you just want to skim across the top of the butter trying to leave as much butter in as possible and just skim across the top to pull out the milk solids from the butter.

So we just pulled that out and what you see now is that you have just got a nice, clear, golden pan of butter. So we are going to put this back on the stove and what we want to do is, we want to get this to about 165-185 degrees. So when we come back we are going to go ahead and poach our lobster.

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