Clarified butter — also known as drawn butter or ghee — can keep at shelf temperature for several months (providing you get all of the butter fat out). Use this as a dip for your crab legs or lobster, or use it for sauteing foods over high heat — such as my Hawaiian garlic shrimp.
This clarified butter recipe will keep about 8 weeks in the refrigerator. If you want to keep it at room temperature, be sure to remove every bit of butter fat through a cheese cloth and store it in a tightly sealed glass jar. You can also freeze it for future use.