To clarify butter, melt the butter over low heat in a heavy saucepan without stirring. When the butter is completely melted, you will see a clear, oily layer on top of a milky layer. Slowly pour the clear liquid into a dish, leaving the milky layer in the pan. The clear liquid is the clarified butter. Discard the milky liquid. The clarified butter will keep up to 1 month in the refrigerator. Although best known as a dipping sauce for lobster, clarified butter also can be heated to high temperatures without burning. That makes it a good choice when you want to sauté foods at high temperatures.