On 06/29/10 10:02 AM, sometime in the recent past brooklyn1 posted this:
> On Tue, 29 Jun 2010 09:12:21 -0400, >
> 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.
An absolutely indefensible comeback. Missed my point entirely, but I suppose
I shouldn't have called it glop, unless of course I did it just to annoy you.

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Wilson 44.69, -67.3