does anyone know where i can get the butter dip for lobster or crab???

Answer 1

make it

use mostly olive oil (way healthier) a little butter (for flavour)

tons of garlic

some lemon juice

then heat it just a little

Answer 2

Clarified butter is also called drawn butter. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils.

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy.

The intensity of flavor of the clarified butter depends on how long you cook the melted butter. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "beurre noisette" which is a French name for "brown butter" or "hazelnut butter". (So named because the the butter turns the color of noisettes (hazelnuts)). However, be very careful not to overheat the butter or it will become bitter tasting.

Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor. For cooking it is used in making hollandaise sauce and is excellent for sautéing as it has a high smoke point.

Answer 3

It depends on the restaurant. First you start out with clarified butter, meaning it is melted and the milk solids removed. Then you can add paprika, garlic powder, what ever suits you. Most of the time the 'white stuff' is just some milk solids that did not get removed when the butter was clarified.

Answer 4

I've never heard of butter dip. Most places just melt butter and use that.

Answer 5

Melt some butter, if your using it with crabs, i'd suggest adding a little Old Bay seasoning to it.

Answer 6

There are bottled ones you can buy at your grocery store (usually near the seafood counter) but everyone is right - it is so simple to just melt your own and add seasonings

choose from garlic, fresh herbs, olive oil, red pepper flakes, anchovy paste, Parmesan cheese, crab boil, paprika, lemon juice and zest

Answer 7

I use about 6 Tbsp butter, a big spoonful of minced garlic, and a good squeeze of fresh lemon. Melt it all together!

Answer 8

Melt butter.

Answer 9

Melt the butter in your microwave oven, for a few seconds but cover it with wax paper or it will be messy.

Answer 10

make your own, melt butter with some salt/pep garlic and lemon

it's like the spread you buy for garlic bread