u003cemu003eClarified butteru003c/emu003e is the clear fat that you get after the milk solids in butter separate from the fatu003cstrongu003e.u003c/strongu003e That is what you typically serve with a seafood or lobster boil. u003cemu003eGheeu003c/emu003e, on the other hand, is the clear fat after we let those milk solids simmer further until they brown and caramelizeu003cstrongu003e.u003c/strongu003e