When I was in chef's school a French instructor showed us how beurre fondue was preferable to clarified or drawn butter as an accompaniment for boiled lobster or shellfish in general. It's just butter and a little water whisked together in a warm saucepan. It emulsifies briefly. I like this better than straight butterfat you get served in most seafood restaurants, that's too greasy. A local chef of note who I sold food to, Michel_Nischan, who once ran a heart healthy restaurant in NYC was telling me once that "the flavor of the butter is in the white stuff on the bottom when you melt it". He is correct. Do any of you use this method or see it in restaurants? I never have.