On Tue, 29 Jun 2010 09:12:21 -0400, Wilson >
wrote:

>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.

You're clueless.