On the Stove

• Clarify butter on the stove with either a heavy bottomed saucepan or a double boiler. A double boiler is fussier but there is less risk of burning the butter, which will not only change the color to brown but alters the aroma. Cut the butter into cubes and place them in the saucepan on low heat. For a double boiler, add them to the top portion once the water has begun to simmer. Let the butter melt completely and keep heating. Eventually, the butter begins foaming and sputtering, so be careful of hot oil splashes. Once the foaming has stopped, remove the pan from the heat and skim off the foam with a spoon. You may use this for seasoning other food, such as rice pilaf. Line a strainer with cheesecloth and carefully pour the hot butter into a heatproof container. The solid is strained out, leaving clear, yellow butterfat.

In the Microwave

• Clarify butter in the microwave in a similar fashion to stove-top clarification. Melt the butter — cut into cubes to ensure even heating — in a microwave-safe bowl. Once melted, let the butter sit in the microwave for two to five minutes. The butter naturally separates into three layers: foam, butterfat and solids. Skim off the foam and strain the remainder through a cheesecloth and strainer into a heatproof container.

Clarified Butter and Grilling

• Clarified butter, because it contains fewer impurities -- namely milk solids -- has a higher smoke point than butter does. The high smoke point means clarified butter may be used for grilling -- brushed on during the cooking process — without fear of burning, excess smoke or charring. Instead of using clarified butter to dress grilled lobster after it has been cooked, brush it onto the exposed lobster meat during grilling. This allows the butter flavor to penetrate more deeply. The longer cooking time deepens and enriches the butter's flavor.

Seasoning and Storage

• Season clarified butter either while making it or after. Add seasonings such as fresh garlic or dried rosemary to the butter as it is melting. The low heat does not burn the spices and encourages the aroma of the spices to be released. Strain out the seasonings when removing the milk solids. To season butter that already has been clarified, mix minced herbs and spices in with the butter before storing. You can remove the seasonings by re-straining the butter or leave them in as a seasoned, clarified butter. Clarified butter keeps in an airtight container for three to six months in either the refrigerator or freezer.