Butterflying lobster tails is the method of preparation most common in restaurants. This method results in a lobster tail that puffs out of the shell and makes for a spectacular presentation. Below are directions for butterflying 6oz lobster tails

If you are lucky enough to have fresh lobster great, otherwise defrost the lobster tails.

Grab your kitchen shears. Begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat. Cut down the center all the way to the base of the tale. Grab each side of the shell and gently pry away the shell away from the meat. Continue to pry the shell away from the meat but keep the back of the meat connected to the shell. Once the meat is freed, grab the meat, squeeze the shell together to close the gap and lay the meat on top of the shell. The meat on top of the shell cut a small slit in the top of the meat. Grab the loose part of the meat and fold over the shell. Cut additional slits on the top for presentation.

Prepare lobster marinade of melted butter, a dash of paprika, a dash of garlic powder, a squirt of lemon juice and a dash of white pepper. Drizzle lobster tail with marinade.

Move the lobster tails to a pan and broil according the chart below. Baste tail with marinade half way through cooking.

Remove tails from pan, dunk in butter and enjoy!

Directions:
In a small bowl, mix sour cream and mustard. Set aside. In a medium bowl, mix eggs, water, scallions and tarragon. Add salt and pepper. Melt butter in skillet. Add egg mixture and cook until eggs are set. Spread sour cream mixture and Lobster meat over half of omelet. Fold unfilled portion of omelet over filling. Serve.

To make this easy recipe; Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

"So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta."

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes. In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.

Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish.

Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.

INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F. Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.

Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F. Set clams upright into salt. The salt will steady them.
Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Lightly season the fillets on both sides with 2 teaspoons Essence (recipe follows).

In a shallow bowl, combine the instant flour and remaining tablespoon of Essence. One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.

Over medium-high heat, warm enough clarified butter to come 1/2-inch up the sides of a large, deep saute pan or skillet to 350 degrees F. Add the fish in batches and cook for 2 minutes on the first side. Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes.

Remove and drain on paper towels. Add additional clarified butter, as needed, for the remaining fish. Arrange 2 fillets on each of 4 dinner plates and serve with the Dilled Tartar Sauce (recipe follows).