Preparation / Directions:
*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 325F (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 F 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 (the tamale) 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-flavored and full of its own juices, with piping hot baked potatoes and warm lobster butter.
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