You're very welcome, Roxie

Mussels are so inexpensive, it's a shame more people don't make them at home. They are so quick and easy to cook. I have another favorite mussel dish - you use the basic recipe I posted before, but instead of finishing with those herbs and the flour/butter mixture to thicken, you finish with a little (about 1/2 tsp.) curry powder and about 1/4 cup heavy cream. Absolutely wonderful!

Sadly, I only get lobster 2 or 3 times a year at the most, so I usually just fix it the "regular" way, with melted butter for dipping. Last year, made a special birthday dinner which was a "mixed grill" of seafood, cooked on the grill ourdoors, which included lobsters, jumbo shrimp and large sea scallops (one half lobster and 2 shrimp and 2 sallops per person). I have the store use their pressure cooker to cook the lobster only half way and refrigerate until I continue with the recipe. I halved the lobster lengthwise and cleaned them out, and skewered the shrimp and scallops with lemon wedges in between. I made a baste of olive oil and fresh lemon juice (about equal parts), fresh herbs (flat parsley, tarragon and chives), and a very little bit of fresh garlic. Then I just finished cooking the lobster, cut side down first, brushing with the basting sauce, and cooked the skewered shellfish with the same basting sauce. It only takes a couple of minutes and was a really good way to cook the lobster. This time of year, this could be cooked under the broiler or using a ridged grill pan.

Hope this is an idea you can use!