Serves: 4 to 6 servings (about 250ml)
1) Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 min.
2) Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the saucepan and return the drawn butter to it.
3) Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.