Ingredients

Stock:
3 pounds lobster bodies
1 onion
2 carrots
4 branches celery
1/2 garlic bulb
2 cups white wine
2 gallons water
1 cup tomato paste

Directions

Cut onions, carrots and celery into
chunks. In a stockpot add 2 tablespoons of oil and put on high heat. When the oil is hot
put the lobster bodies into the pot and crush. Then add the vegetables and garlic and

stir for one minute. Add tomato paste and stir for 2 minutes. Add white wine and let it
reduce for 2 minutes or until the alcohol has evaporated. Add water and bring to a boil
then simmer for 3 hours. When ready, drain the
stock.

Ingredients

Sauce:
1 carrot
1 onion
1 fennel head
1 gallon lobster stock
1 cup Irish whiskey
Salt and pepper

Directions

Dice vegetables, saute and deglaze with Irish
whiskey and flambe. Add lobster stock to the pot, bring to a boil and simmer for 1 hour.
Add salt and pepper to taste

Ingredients

Fish:
2 1/2 pounds striped bass
2 potatoes
Salt and pepper
2 tablespoons oil

Directions

Fillet the fish and salt and pepper. Slice

potato very thinly (approximately 1/16-inch) starting from the narrow of the potato.
Cover the meat side of the fish with the sliced potato, overlapping to resemble scales.
In a saute pan, add 2 tablespoons of oil. When hot, add fish potato side down for 2 to 3
minutes until potato gets brown and crisp then turn fish and finish the cooking in the
oven for 3 to 4 minutes.