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Halibut
1. Pat dry both portions of Halibut with a paper towel.
2. Drizzle olive oil over both portions and rub until coated.
3. Sprinkle the parsley, lemon zest, and pepper over fish. Let marinade for 1-2 hours in refrigerator, overnight is best.
4. When ready to cook, sprinkle a good pinch of coarse salt to the top of each portion of fish. Heat a saute pan for about 3-4 minutes over medium high heat. Once very hot, add the 3 tablespoons of vegetable oil and swirl around for around 30 seconds. Place both portions salted side down in the pan. Salt & pepper the other side facing up while in the pan. With a fish spatula, slightly lift the corner to check the color every 30 seconds after the initial 2-3 minutes. Once the fish has a reached a golden brown, flip fish and continue to cook an additional 4-5 minutes. Depending on how thick the portion of halibut is, it may need to be finished in the oven.

Glazed Leek Carpaccio
1. Clean off outer layers of leek if sandy. Cut off bottom, 3 inches, white part of leek. Using a serrated knife, cut very thin slices while trying to keep the layers intact. Cut enough pieces to be able to layer 10 slices on each piece of fish. Set aside.
2. Place Pernod in a saute pan and let reduce to half on medium-low heat. It should be a glaze consistency. Transfer for a small ramekin.

Braised Octopus
1. Rinse off octopus and make sure there is no sand.
2. When breaking down the octopus, cut between the head and the tentacles, making sure to remove the beak. Cut and separate each tentacle individually. Depending on the type of octopus, you may remove the skin of the octopus carefully.
3. Rinse the tentacles again and put aside until the water is ready.
4. Cut the head of red cabbage into large cubes and place in large pot. Fill with a gallon of water or until the pot is filled ¾ with water. Boil the water and red cabbage until the water is a deep blue/purple.
5. Once the water is at the correct color, strain out the red cabbage and return the water to a constant simmer.
6. Place the tentacles in the water and cook until tender, about 6 minutes. When tender, take out and immediately put into an ice bath to stop the cooking process.

Mussels
1. Scrub clean the mussels making sure they are clean, not cracked or open. Leave in fridge covered in ice.
2. Thinly slice onions and fennel and put aside. Mince garlic and put aside. Finely chop parsley and put aside.
3. In a small sautee pan, melt 2 tbsp of butter and then sweat onions and fennel on medium-high heat, about 6-8 minutes. About half-way through cooking the onions and fennel, add the garlic.
4. As soon as you see some color on the onions, turn the heat up and add the wine. Let the wine reduce.
5. Add the cup of lobster stock and mussels. Cover until the all the mussels have opened up, about 3-4 minutes.
6. Once opened, turn off heat. Add the rest of the butter, parsley, and salt and pepper. Serve.

Focaccia Tuile
1. Cut strips of focaccia about ¼ inch thick and 4 inches long. Cut strips into long triangles, if preferred.
2. Place strips around a round object, such as a small bowl. This object should be oven-safe. A spoon or other utensil may be needed to layer over the tops of the focaccia to keep in place.
3. Place in oven for 1 minute at 400 F degrees.

Dehydrated Fennel
1. Cut off the top of the fennel. Clean and dry fennel so there is no dirt.
2. Slice off the bottom of the bulb and then in half.
3. Using the mandoline, slice the fennel about ? of an inch thick.
4. Lay out pieces in dehydrator and leave at 95°F overnight or until crisp.

Lobster Butter
1. Melt butter in a small pot. Add lobster heads and let simmer on low heat for around 20 minutes, or until it has reduced by ¼.
2. Let cool until barely warm, but not solidified for the lobster butter sand

Lobster Butter Sand
1. Place lobster butter in a small bowl. Mix in the Maltodextrin a tablespoon at a time until desired consistency. Should look like sand.

Lobster Saffron Glaze
1. Reserve 1 oz of lobster stock in a small ramekin. Pour remaining lobster stock into a small saute pan and let reduce to about 3 oz.
2. Mix reserved lobster stock with the cornstarch to make a slurry.
3. Once lobster stock is simmering, add cornstarch while constantly whisking. May have to add 1-2 teaspoons of water to reach desired consistency.
4. Take off heat and whisk in 1 pinch of saffron.

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