Wash the roe thoroughly, remove any veins or clots, taking care not to break the membrane. Let the roe stand in ice-cold salted water for 5 to 10 minutes before cooking, to firm it up, then sauté, bake, broil or poach. If it is to be sautéed, gentle parboiling for 5 minutes is a good idea, as this cooks the outer membrane and prevents the eggs from breaking through. After parboiling, let it cool a bit, dredge in seasoned flour, and sauté in clarified butter over gentle heat for 4 to 5 minutes per side. Pour any butter left in the pan over the roe and serve with lemon wedges. For baking and broiling, parboiling is not required. I do feel that sautéing is by far the most satisfactory method.

- Annapolis Seafood Markets