Martha Stewart's recipe for drawn butter calls for 8 ounces of unsalted butter. Heat the butter gently in a small saucepan, and skim off the solids that rise to the surface. Season the butter with salt to taste, and pour it into small ramekins. Make sure to leave any remaining solids in the pan. Keep the melted butter warm until it is served. MarthaStewart.com also includes a recipe for boiled lobster that is served with drawn butter.
Cooking-Lobster.com includes a different recipe for drawn butter; it includes flour and hot water. Melt 1/6 cup of butter, and mix in 3 tablespoons of flour, 1/2 teaspoon of salt and 1/8 teaspoon of black pepper. Gradually pour in 1 1/2 cups of hot water and boil the mixture for five minutes. Add another 1/6 cup of butter in small pieces as the mixture boils. The boiling emulsifies the proteins and milk fat, while the flour stabilizes the emulsion.
Some cooks use the term "drawn butter" to refer to clarified butter, while others believe that the butter should not be clarified. Along with drawn butter, lemon is a popular garnish for seafood. Extra flavorings for drawn butter sauces include sour and salty flavors such as vinegar, capers and watercress.