INGREDIENTS

INSTRUCTIONS

FOR THE BUTTER
*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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