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*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.
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