One of my favorite foods on Earth, I rejoice when lobster season begins and have already cooked the sea beasts twice this summer. Once by boiling and once by grilling–which was slightly more disturbing.
The flavor difference was not very great, I guess I somehow expected a smokiness to the grilled lobster, but it was just less wet and therefore less messy. All you need on top of the basic cook times (roughly 13 minutes for boiling; till it turns red on each side for grilling) is a dish of melted butter. Happy Summer eating!
Summer creamy perfection. I added leeks to 
A nice tenderloin really needs no frills, but if it's
This is the first time I've had marlin and it is a hearty steak of fish, even meatier than swordfish. It's not readily available, so I jumped at the chance to try it from Fresh Direct. 
I whipped up 
These huge beauties were available at Fresh Direct and I couldn't say no. How could I resist these gigantic sea creatures? Giant Prawn recipes were a little hard to find (although any shrimp recipe could work) so I worked independent of a recipe, in a rare show of daring in the kitchen. 
I am not usually a lover of lamb, but Jim is, so this was a compromise. And compromises in the kitchen can be fruitful. We both loved 
This 
My dad is so adverse to cooking that when he sent me his list of choices, the recipe category just said “none”. So, knowing what a fan we all are of Vietnamese food, I'm including a recipe found by my friend Mike for 
This