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"For anyone that is a true lobster lover, this is the only way to eat them - verym very good!!"

Ingredients: coarse salt, lobsters...

"Found this treasure in an OLD Maine cookbook.
I always asssumed when I heard Seafood was served with 'freshly drawn butter', it was plain melted butter. This is much less rich than butter. Lobster and clams are rich enough! I adore lobster and clams, but when it's dipped in butter, it adds to much richness for my stomach. This I did..."

Ingredients: pepper, hot water, salt...

"Posted for ZWT6 North Africa/Middle East leg of tour."

Ingredients: lemon juice, salt, water...

"This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking. With or without the egg yolk it makes a perfect accompaniment..."

Ingredients: lemon juice, milk, plain flour...

"Excerpted from The Beach House Cookbook by Barbara Scott-Goodman. Copyright © 2005, Chronicle Books."

Ingredients: fresh chives, fresh lemon juice...