Refrigerating Melted butter for later use?

Question

Having big lobster dinner and want to melt the butter in little containers ahead of time - refrigerate and then re-melt right before serving. Any isse with that approach?

Answer 1

I'd let the butter soften a bit and put it in a Pyrex measuring cup so you can warm it up in the micro and pour it in the smaller containers when serving.

Answer 2

Besides doing it twice making more work for yourself no..

Why not divide the butter in the dishes ahead of time and then melt for your guests before serving the lobster.
Really not need to melt it twice you aren't saving any time.

Make sure you cover it tightly otherwise it will absorb odors from your fridge.

Answer 3

Should be just fine. If you want to remove the top layer of this butter (called clarifying) you can or leave it, makes no difference really. Just be sure to cover it with plastic wrap or a tight lid, for butter will pick up funky frig smells.

What time am I suppose to be there for this yummy lobster ????

*drooling*

Answer 4

Sounds OK. Are you going to "clarify" the butter (skim off the white, fluffy stuff) after the initial melting? This will allow it to melt more readily later.

Answer 5

Shouldn't be, we used to do it all the time. We're cheap, and we'd use those little containers (which we'd melt for dipping shrimp & clams in), then put them back in the fridge and get them out when we needed butter to cook with (for something that a little seafood flavor wasn't going to hurt anything).

Anyway, I imagine it was a liquid before it was refrigerated in brick form, right?

Answer 6

The butter will stay melted but itw will be cool. When you microwave it, it'll be as good as new.