INGREDIENTS

INSTRUCTIONS

Note: Lobster stock should be made from shells and heads, then  heavily
reduced to make 3-4 tablespoons.  Scale, gut and wipe the fish.  Rub
the inside cavity with salt. If  you have a fish kettle, steam the
salmon whole over boiling water for  30-35 minutes (making sure the
water is kept topped up).  Or wrap the  fish in lightly oiled foil and
bake it in the oven for an hour at 325  F (170 C) gas mark 3. Leave it
to rest while you make the butter.  Warm the lemon juice in a small
basin over a saucepan of simmering  water. Beat in the nuggets of cold
butter, adding more as each one  melts. Do this gently ~ it can split
if you overheat it (revive it  with a quick splash of cold water).
When you have an unctuous smooth  sauce like thin cream, sieve and
whisk in the green goo from the head  of the lobster - which
immediately turns the butter a wonderful  orange-pink.  Serve the
salmon when it is just cool but still sweet-flavoured and  full of its
own juices, with piping hot baked potatoes and warm  lobster butter.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 30.5mg
Sodium: 25.8mg
Potassium: 8.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g