What I remember from my days of eating lobster out :p is that it was served with "drawn butter" that was just melted butter. :look: Maybe they wanted to sound fancy so called it that but didn't want to go to all the trouble of really clarifying it.To make clarified butter, in restaurant school we were taught not just to melt it and pour off the fat, but to skim, skim, skim all the stuff that floats to the top, and then to let all the moisture boil off. So what came out was pure butterfat with neither milk solids nor water.
My preferred version of Joy of Cooking
(1975) says:Drawn or Clarified Butter or Ghee
There need be neither mystery nor mystique about this substance: it is merely melted butter with the sediment removed. But, as it is used in so many different ways -- among others as a sauce for cooked lobster, to make brown and black butter and as a baking ingredient -- here is the recipe;
Melt completely over low heat:
Remove from heat and let stand a few minutes, allowing the milk solids to settle to the bottom. Skim the butter fat from the top and strain the clear yellow liquid into a container.