Recipe courtesy of Food Network Kitchen
Total:
10 min
Active:
10 min
Yield:
4 to 6 servings (about 1 cup)
Level:
None

Ingredients

Directions

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 saucepan 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.

IDEAS YOU'LL LOVE

Lobster Tails with Clarified Butter

Recipe courtesy of Giada De Laurentiis

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Butter Burgers

Recipe courtesy of Food Network Kitchen

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Radishes with Butter and Salt

Recipe courtesy of Ina Garten

Grilled Clams with Garlic Butter

Recipe courtesy of Jasper White

Sunny's Green Garlic Herbed Butter

Recipe courtesy of Sunny Anderson

Peanut Butter Granola Bars

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking