On 06/28/10 9:26 AM, sometime in the recent past brooklyn1 posted this:
> On Mon, 28 Jun 2010 00:04:39 -0500, >
> wrote:
>
>> In >,
>> > wrote:
>>
>>> Omelet wrote:
>>>>
>>>> My favorite dipping sauce for crab, shrimp or lobster is 1 lemon, 1 cube
>>>> of butter and a light amount of granulated garlic.
>>>
>>> Crab is good with drawn butter but for lobster and shrimp I much
>>> prefer Cantonese lobster sauce, no butter.
>>
>> Do you have a recipe? You have piqued my curiosity. ;-)
>
> I strongly suggest you first try it from a decent Chinese restaurant
> so you'll have a benchmark... this works better with white pepper:
> http://chinesefood.about.com/od/sauc...bstersauce.htm
>
> Warning, this is highly addictive.... often I just order the lobster
> sauce plain and have it with fly lice.
My guess is that if you are having 'lobstersauce' on your lobster, you're
probably eating a spiny lobster which has little flavor of it's own and
would need that glop on it. But in fairness, to each their own.

Get a good Maine lobster (my home state) and use whole melted butter. For a
variation, a bit of crushed fresh garlic can be added to the pot while the
butter melts. My favorite is a fresh sprig of tarragon added the same way.

BTW, soft-shelled lobsters or 'shedders' are beginning to appear in the
landings and they're the best of both worlds - as sweet as they can be
without the hassle of their hard carapace. Just tear them apart with your hands.

--
Wilson 44.69, -67.3