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I've heard many ways but awha di bess way? Mi lobstra dem deserve di bess
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Re: Drawn Butter... how it mek?
Ingredients:
4 tablespoons butter
1 cup water
1/3 teaspoon pepper
1/3 teaspoon salt
Directions:
Put all ingredients together in a sauce pan and bring slowly to boiling point. Strain through tea strainer and serve. -
Re: Drawn Butter... how it mek?
Ingredients
1/3 cup butter
3 tablespoons flour
1 1/2 cups hot water
1/8 teaspoon pepper
1/2 teaspoon salt
Directions
1Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.Comment
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Re: Drawn Butter... how it mek?
4 live lobsters, 3/4 to 2 pounds
4 wooden skewers
Drawn Butter, recipe follows
Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare CORAL BUTTER, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
<span style="font-weight: bold">Drawn Butter: </span>
<span style="font-weight: bold">1/2 pound unsalted butter
Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
Yield: about 1 cup </span>
<span style="font-weight: bold">CORAL BUTTER </span>
1/2 pound unsalted butter
1 to 4 tablespoons lobster roe (eggs), also called coral, preferably uncooked
Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
Yield: about 1 cup
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Re: Drawn Butter... how it mek?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: miaman</div><div class="ubbcode-body">
I've heard many ways but awha di bess way? </div></div>
There is a 50%/50% controversy among top chefs over the difference (if any) between "<span style="font-weight: bold">drawn butter</span>", <span style="font-weight: bold">clarified butter</span> a/k/a <span style="font-weight: bold"><span style="font-style: italic">ghee</span></span>, and <span style="font-weight: bold">melted butter</span>.
According to my copy of the OED*, <span style="font-weight: bold">"drawn" butter</span> = melted butter with the fat solids skimmed off (<span style="font-style: italic">drawn off</span>).
About half of the world's top chefs define "drawn" butter as does the OED; the other half define it as merely melted butter.
<span style="font-weight: bold">Clarified butter</span> = <span style="font-style: italic">ghee</span> (<span style="font-style: italic">Indian word, pronounced with a hard "g"</span>), and is the reverse of the OED version of drawn butter... <span style="font-style: italic">ie</span>: it's butter that's been melted and cooked so the water boils off, leaving the butterfat solids only.
So, depending upon the chef to whom you are speaking --
<span style="font-weight: bold">melted butter</span> = butter that you've cooked (heated) to melting point, intact
<span style="font-weight: bold">clarified butter</span> (a/k/a <span style="font-style: italic">ghee</span>) = butter that you've cooked down past melting point 'till the water in the butter has boiled off, leaving behind the melted butterfat soilds - a very rich product
<span style="font-weight: bold">drawn butter</span> = either melted butter from which one has drawn or skimmed off the butterfat solids, leaving behind the liquid part of the butter <span style="font-weight: bold">OR</span> plain ole melted butter
In the stooshest of restaurants that serve lobster, the 'drawn butter' they serve with the lobster meat is the OED version (<span style="font-style: italic">ie: skimmed of butterfat solids</span>).Comment
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Re: Drawn Butter... how it mek?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: evanovitch</div><div class="ubbcode-body">
Ingredients
1/3 cup butter
3 tablespoons flour
1 1/2 cups hot water
1/8 teaspoon pepper
1/2 teaspoon salt
Directions
1Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.
</div></div>
That's what is known as "<span style="font-weight: bold">drawn butter sauce</span>".
Once you add anything to the butter (<span style="font-style: italic">intact or skimmed or boiled off</span>) it becomes "sauce".Comment
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Re: Drawn Butter... how it mek?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: miaman</div><div class="ubbcode-body">
Mi lobstra dem deserve di bess </div></div>
Is it still fresh, after 2 days?
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Re: Drawn Butter... how it mek?
no garlic?
unoo know what lobsters eat in captivity? i have a huge aquarium in te basement and mi thinking of "growing" demComment
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Re: Drawn Butter... how it mek?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Mrs_Skelly</div><div class="ubbcode-body">no garlic?
unoo know what lobsters eat in captivity? i have a huge aquarium in te basement and mi thinking of "growing" dem </div></div>
Skelly
It takes 7 years for a lobster to weigh just 1 pound.
Ya children will be in HS before you can have a lobster dinner
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Re: Drawn Butter... how it mek?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: miaman</div><div class="ubbcode-body">I've heard many ways but awha di bess way? Mi lobstra dem deserve di bess </div></div>
~~~ faint ~~~
<span style="font-style: italic">expert moderating this</span>Comment
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Re: Drawn Butter... how it mek?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: nanceejay</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Mrs_Skelly</div><div class="ubbcode-body">
unoo know what lobsters eat in captivity? i have a huge aquarium in te basement and mi thinking of "growing" dem </div></div>
Skelly
It takes 7 years for a lobster to weigh just 1 pound.
<span style="font-weight: bold">Ya children will be in HS before you can have a lobster dinner</span> </div></div>
Ah true <span style="font-size: 11pt">^</span> dat!
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Re: Drawn Butter... how it mek?
well we got 3 lobsters today and mi nuh know if mi cudda stan fi look on dem fi 7 years while salivating at the thought of eating them
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