Prep 5 mins
Cook 5 mins
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 not have any problems with. No idea how many this serves
- Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.
I was using this with King Crab - substituted cayenne for pepper to cut the richness a little more. It worked really well.... my only questions this is ONE serving??????? My husband and I used less than half for two lbs of King Crab!