• 1 3/4 pound live lobster (or 2 uncooked lobster tails) 1 tablespoon water
• 1 stick butter, cut into chunks

Butter Poached Lobster

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• 4 live lobsters, 3/4 to 2 pounds
• 4 wooden skewers

Steamed Lobster

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For the lamb stuffing:

• ​2 pounds lamb shoulder or shanks
• salt
• ​freshly ground black pepper
• ​1 teaspoon dried thyme
• ​1 teaspoon crushed red pepper flakes
• ​2 tablespoons extra-virgin olive oil
• 1 onion, diced
• ​3 cloves garlic, sliced
• ​2 tomatoes, peeled and diced, or 1 cup canned diced tomatoes
• ​1 sprig fresh rosemary
• 2 cups Basic Chicken Stock

​For the Leg of Lamb

• ​1 5-pound deboned and butterflied leg of lamb
• salt
• ​freshly ground black pepper
• ​4 cloves garlic, sliced
• ​2 branches fresh rosemary, divided into small sprigs

Chef John Besh's Whole Roast Gulf Coast Lamb

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• Kosher salt
• 2 heads of garlic, unpeeled, cut in half crosswise
• 1 large yellow onion, cut in half
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 3 dried bay leaves
• 1 small bunch of fresh flat-leaf parsley
• 1 tablespoon expeller-pressed vegetable oil
• 1 (15- to 18-pound) trimmed, skin-on fresh ham  

Roast Ham with Cracklings

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• 2 tablespoons olive oil or butter
• ​3-4 large cloves garlic, crushed 
• 2 tablespoons finely chopped green onions, white and green parts
• salt and pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• ​1/2 cup dry white wine
• ​1 stick butter at room temperature
• ​2 teaspoons flat leaf parsley, finely minced
• ​36 jumbo shrimp, peeled, tails intact, deveined
• 1/2 cup chopped flat-leaf parsley
• ​1 lb pasta, such as fettucine, cooked according to package directions
• freshly grated Parmesan cheese
• crushed red pepper flakes

Shrimp Scampi

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• 3 cups brown rice, cooked
• ​2 tablespoons sesame oil
• ​2 tablespoons soy sauce
• 2 cloves garlic, minced
• ​1 tablespoon fresh ginger, grated
• ​1 lb shrimp(small shrimp are best), peeled & de-veined
• ​4 cups bok choy
• ​1 cup snow pea pods, chopped
• ​1/2 cup water chesnuts, diced
• ​1 cup carrot, shredded

Shrimp Fried Rice

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This photo doesn't show Bok Choy

Bok Choy leaves

• ​2 pounds beef stew meat, cut into bite sized pieces
  
• ​2 large onions, cut into 1" dice
• 1/4 cup flour
• ​1 tablespoon cooking oil or more as needed
• ​4 large carrots, cleaned, cut into 1" pieces
• 8 medium Irish potatoes, cut into wedges
• Water, as needed
• ​salt and pepper to taste

Traditional Irish Stew

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• 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite)
• 1/4 cup extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red onion
• 1/3 cup thinly sliced green onion, white and green parts
• 2 tablespoons Roasted Garlic Puree
• 1/3 cup diced celery
• 1/2 cup seeded, diced green bell pepper
• 1/2 cup seeded, diced red bell pepper
• 1/2 cup seeded, yellow bell pepper
• 1/3 cup seeded, diced poblano chile
• 1/4 cup seeded, diced cubanella pepper
• 1/4 cup seeded, diced banana pepper
• 1 tablespoon seeded, minced Fresno chile
• 1 1/2 teaspoons seeded, minced habanero chile
• 1 teaspoon seeded, minced jalapeno
• 1/2 teaspoon minced serrano chile
• 1/2 teaspoon seeded, minced fingerhot chile
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• 1/3 teaspoon Hungarian paprika
• 1/4 teaspoon Spanish paprika
• 1/4 teaspoon chile powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup peeled and diced ripe banana
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 3/4 cup unsweetened coconut milk
• 3/4 cup pineapple juice
• 1/2 mango juice
• 1/2 cup papaya juice
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Key lime or regular lime juice
• 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
• 3 tablespoons unsalted butter, chilled and cut into pieces
• 2 pounds dried rigatoni pasta, cooked according to package directions, for serving

Chicken Voodoo Rigatoni

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• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 1 14 ounce can of artichoke hearts
• ​1/2 red bell pepper, roasted and thinly sliced
• ​1/4 inch think slice of Prosciutto, cut into thin slivers
• ​1/2 cup chicken broth
• ​1 large garlic clove
• ​1 tablespoon fresh lemon juice
• ​1 teaspoon freshly ground pepper
• ​2 teaspoons Worcestershire sauce
• ​1/4 teaspoon hot sauce (crystal, Louisiana are always good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne
• 2 tablespoons unsalted butter, cold and cut into bits
• 1/2 lb small shrimp
• 3 scallions (green onions)
• crusty bread and lemon wedges for garnish

Shrimp And Artichokes in Herbed Butter Sauce

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