Steamed Lobster, Drawn Butter, Corn on the Cob and Boiled Potatoes

Ingredients

• 1 cup Unsalted Butter (Equal to 2 sticks or 227g)
• 0.125 tsp Salt (Optional, to taste)

Instructions

1. 1

   Melt the Butter

   • Cut the butter into 1-inch pieces and place them in a small, heavy-bottomed, light-colored saucepan.
   • Place the saucepan over low heat and allow the butter to melt completely without stirring. This process should take about 5-8 minutes.
2. 2

   Separate the Layers

   • As the butter melts, you will see it separate into three distinct layers: a top layer of white foam (whey proteins), a middle layer of clear golden liquid (pure butterfat), and a bottom layer of milky white solids (casein).
3. 3

   Skim the Foam

   • Once the butter is fully melted and the layers are clearly visible, use a small spoon to carefully skim off all the white foam from the surface. Discard the foam.
4. 4

   Pour and Serve

   • Slowly and carefully pour the clear, golden butterfat into small individual serving bowls or a gravy boat.
   • Stop pouring when you reach the milky solids at the bottom of the pan. Discard these milk solids.
   • If using, stir in the salt. Serve immediately while warm with your favorite seafood.

Ingredients

• 4 ears Corn (fresh, husks and silk removed)
• 12 cups Water (enough to cover corn)
• 1 tbsp Sugar (optional, enhances sweetness)
• 4 tbsp Unsalted Butter (melted, for serving)
• 0.5 tsp Salt (for serving, to taste)
• 0.25 tsp Black Pepper (freshly ground, for serving)

Instructions

1. 1

   Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.

2. 2

   Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.

3. 3

   Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.

4. 4

   Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
• 8 cup Water (Or enough to cover potatoes by 1-2 inches)
• 1 tbsp Salt (For the boiling water)

Instructions

1. 1

   Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.

2. 2

   Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.

3. 3

   Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

4. 4

   Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.

5. 5

   Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.

6. 6

   Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.