1    Whole 7-8 lb. salmon

           Salt
-------------------------------FOR THE BUTTER-------------------------------
    1/2    Lemon (juice only)

      1    Green-black lobster brain OR

      4 tb Reduced lobster stock *

      6 oz Butter

  *Note: Lobster stock should be made from shells and heads, then heavily
  reduced to make 3-4 tablespoons.
  Scale, gut and wipe the fish.  Rub the inside cavity with salt.  If you
  have a fish kettle, steam the salmon whole over boiling water for 30-35
  minutes (making sure the water is kept topped up).  Or wrap the fish in
  lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas
  mark 3.  Leave it to rest while you make the butter.
  Warm the lemon juice in a small basin over a saucepan of simmering water.
  Beat in the nuggets of cold butter, adding more as each one melts.  Do this
  gently - it can split if you overheat it (revive it with a quick splash of
  cold water).  When you have an unctuous smooth sauce like thin cream, sieve
  and whisk in the green goo from the head of the lobster - which immediately
  turns the butter a wonderful orange-pink.
  Serve the salmon when it is just cool but still sweet-flavoured and full of
  its own juices, with piping hot baked potatoes and warm lobster butter.
  Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed
  for you by Karen Mintzias