I'm a Mainer by birth and have eaten lobster and steamed clams all of my life. While in Maine this summer we had another Mainer over for lobster and clams and served the obligatory little cup of drawn butter. I was well into my meal, when she asked for some cider vinegar. I gave her the bottle and she added some to her butter. I tried it and it's *really* good. It cuts the richness of the butter just enough. Is this news? I'd never seen this done before.