1/2 c  Butter

    1/2 ts Dried rosemary

    1/2 ts Dried tarragon

    3/4 ts Salt

      1 tb Lemon juice

  Melt butter in a small saucepan.  Add remaining ingredients. Brush on
  seafood; baste occasionally during grilling. May also be served warm as a
  nice dipping sauce with shrimp, crawfish, crab and lobster.
  Yields:  1/2 cup From: "Taste of Home" Magazine but recipe actually from
  "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson
  (D.CARLSON) - GEnie