First, does ANYONE prefer the latter? The translucent tasteless stuff that takeout places have to pack in a soup container cause it's so thin it would run out of the traditional cardboard container? Anyone prefer it, that is, who's had the rich, aromatic brown Lobster Sauce of old? The thick garlicky, eggy sauce that some Chinese restaurants used to sell as is -just "Lobster Sauce". Spoon it over white rice and you had a first-rate economy meal. So good that nobody I knew ever seemed to care whether or not it had lobster in it. My question is, how and why did 'they' ruin this Cantonese classic? I'm sure you guys have been over this before - I couldn't find it in the archives though - so once more for the new guy, please?