More thoughts on Brine

As I continue to gather my post it notes and type them into the computer, I figured I would share what I find to be a delicious thought.  We have brined many things.  One thing or group of things we have not brined is crustaceans.  And so I thought about the idea: brown butter brined lobster, bacon brined shrimp, roast chicken brined langoustines and horseradish brine for everyone.  Really, this is just a version of a marinade, though the flavors are ones which unite and harmonize with the crustaceans.  I realize this is just a small idea, though in application it should have a major impact.