SQUID STEW, LOBSTER THERMIDOR, AND LOBSTER ROLLS FROM TONY

In a large, heavy-bottomed pot, combine sausage and oil, cooking until sausage has crisped and rendered out some fat, 3-5 minutes. Remove using a mesh spider, and discard all but 2 tbsp of fat in the pan.

Over medium heat, add onion and peppers, sautéing for 3-5 minutes, until translucent. Add squid and sauté for 2-3 minutes, until firm. Add garlic, chili flakes, paprikas, cumin, and fennel seeds, sautéing for 30-60 seconds, until fragrant and sticking to the bottom of the pot.

Add red wine to deglaze the bottom of the pot, scraping up any fond. Add tomatoes, clam juice, madeira, and enough water to cover the squid and vegetables.

Return sausage to the pot along with the bay leaves, worcestershire sauce, apple cider vinegar, and squid ink; bring to a simmer, partially cover, and cook at a bare bubble for 2 hours, until squid is tender.

Add potatoes during the last 20 minutes of cooking. Serve in a stoneware mug (or over rice), garnishing with parsley and lime zest.

Clean and cut the lobster. You want clean halves to use for plating the dish later. Set aside the lobster 'tamale' in a bowl. Watch the video for a visual aid!

Par-cook the lobster by broiling for 3 minutes. Don't overcook! Remove from the oven and pour the lobster drippings into the bowl with the lobster tamale. Gently remove all of the lobster meat and set aside. Then, remove the legs and antennae from the shells. Put the shells back into the oven (shell side up) for 8-10 minutes, until the shells turn bright red. You will serve the dish in these shells.

In a large skillet, melt the butter. Add the shallot and cook for 1 minute. Add the flour and stir to combine the roux. Cook for another 3-4 minutes. Remove from the heat, add the sherry and flambe, letting the majority of the alcohol cook off. Next, slowly add the milk in multiple additions, making sure each addition is fully incorporated before adding the next. Reduce the heat to low and let cook while you prepare the egg mixture.

In a small bowl, combine the heavy cream and egg yolk. Temper about 1/4 cup of the béchamel sauce into the egg yolk.

Add the egg mixture to the remaining béchamel sauce. Stir in the mustard powder, salt, and pepper. Cook the sauce on low heat until the sauce has thickened, about 2-5 minutes. Turn off the heat and fold in the lobster meat and tarragon. Taste and season with salt and pepper.

Spoon the mixture into the reserved lobster shells. Top them with the gruyere cheese.

Preheat the broiler to high and set an oven rack 4-6 inches from the heat.

Broil the lobster tails for 4-6 minutes or until the cheese is bubbling and browned.

Serve with lemon wedges and a sprinkling of paprika.

Add the salt, bay leaves, garlic cloves, peppercorns, and lemon to a large pot. Place a steamer basket over top and add just enough water to reach the base of the steamer. Cover and bring to a boil.

Add the lobsters, reduce to a simmer and steam for 15 minutes, or until internal tail temperature reaches 140. Remove the lobster from the pot and let it cool to room temperature.

Remove the meat from the lobster, and cut into large pieces. Transfer to a medium bowl and set aside.

In a small skillet over medium heat, add 1 TB butter. Once melted and slightly sizzling, add the bun, left side down, and toast until golden brown. Flip the bun onto its right side and repeat the process. Finally toast the bottom side of the bun, then transfer to a serving plate and set aside.

In the same skillet, add the remaining butter over medium heat. Once melted, add to the reserved lobster meat. Season with salt and a squeeze of lemon. Gently mix to combine, then transfer into the toasted bun.

Serve with additional lemon and potato chips, if desired.