ROCKLAND — Butter Buds, an all natural butter substitute, will be featured at the 51st annual Lobster Festival July 29-Aug. 2. Starting at 11 a.m., some 18,000 lobster dinners will be served with the product, which contains no fat or cholesterol.

Cumberland Packing Corp. — producer of Sweet ‘n Low — produces Butter Buds. Company spokeswoman Heather Sherer-Berkoff will be on hand to answer questions about Butter Buds and give out samples and coupons.

Corn and Lobster Chowder 2 ears of corn on the cob or 1 can of corn 3 tablespoons liquefied Butter Buds mix

3/4 cup each of finely chopped carrots, celery and onion

1/4 cup finely chopped red bell pepper 2 medium potatoes, peeled and diced (6 ounces each) 1 can (10 ounces) vegetable broth (no salt) 1 cup 1 percent fat milk 1 tablespoon all-purpose flour

1/4 teaspoon dried thyme freshly ground black pepper, to taste 1 cup fresh lobster meat, cooked 3 tablespoon half-and-half

If using fresh corn on the cob, place the corn in unsalted boiling water; remove from heat, cover and let stand 5 minutes. Drain and cool. Cut kernels from the cob; set aside. Spray a medium-size saucepan with nonstick cooking spray. Add the Butter Buds and cook over medium heat. Add carrots, celery, onion and red pepper. Cook, stirring three minutes. Add potatoes, toss to coat. Add vegetable brtoh and bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until potatoes are tender. Stir in corn. In a small saucepan, combine milk, flour, thyme and pepper. Over medium heat, cook, stirring constantly, utnil thickened. Gradually stir the milk mixture into the vegetables. Add the lobster and the half-and-half. Cook until heated through. Makes five servings.