In a small sauté pan heat the oysters on high, until the oysters start to curl.  Add the butter cook for about 30 seconds. Transfer to a pre-heated heavy coffee mug, and puree with an immersion blender until it is creamy.  Reserve in a very warm place or in a double boiler at just under simmering.

Season the Rainbow Trout filets with salt and pepper and dust in flour.  Preheat a large (12” or bigger ) or two smaller sauté pans.  First, place a tablespoon each of olive oil and butter in the pan then the rainbow trout filets, skin side up and sauté for about four minutes on each side on medium high heat.

While the Rainbow Trout is cooking, sauté the shiitakes in a little olive oil for about three minutes, stirring often.  Add the tasso (which is already cooked and just needs to be heated), the spinach for a couple of minutes, stirring often. Finally the oysters just until the edges curl.  Reserve warm.

When the fish is done, plate in a large pasta bowl and top with the spinach and oyster mixture, including any juices.  Add one ounce of lobster butter and serve immediately.