Fishmonger has flash frozen cooked lobster from the holidays. Best if can get a pack of 2-3 tails, but mixed with claw meat is fine. Thaw the lobster in the refrigerator and bring to room temperature when ready to eat. Cut the lobster meat into large chunks and set aside.
In a small casserole dish, pour 1 cup dry couscous. Add fresh asparagus tips, and/or mushroom chunks, or frozen peas. Season with 1/4 tsp. turmeric, cayenne, basil, ground black pepper. In a small saucepan, boil 1 cup chicken broth and pour over couscous and vegetables in the casserole dish. Drizzle with a little olive oil. Shake around so liquid distributes and cover. Let sit for at least 10 minutes.
Melt 1 stick butter and add juice of one lemon in the small saucepan. When hot, drop lobster meat in for just a minute to heat, not cook. Fluff couscous with a fork and serve with the lobster, butter and lemon sauce.
Freshest of fresh squid is the key. You can fry or deep fry, but this way keeps the squid tender and sweet with a little crunch. Cut tubes into 1/2″ thickness, remove any side fins which are tough. Use tentacle heads as well. Drizzle a cookie sheet with olive oil. Dip squid pieces in milk and then panko crumbs and place on cookie sheet so not touching. Preheat broiler to high. Drizzle olive oil over the squid pieces and place on top rack under the broiler for about 3 minutes, watching carefully so crumbs just get golden, not burned. Turn for another 2-3 minutes, tentacles may take longer again until golden brown and crunchy.
Dip into cocktail sauce using ketchup, horseradish, tabasco, lemon juice to taste.
Cut skinless salmon filets into serving sized pieces of equal thickness. Coat each piece all over with a mixture of 1/8 cup sriracha sauce, 1/4 cup teriyaki, 1 tsp. maple syrup, 1 tsp. rice vinegar. Refrigerate for a few hours or overnight. Bring to room temperature before cooking.
Preheat broiler to high about 6 inches from top of oven. Place salmon under the broiler so pieces are not touching for about 6-8 minutes until blackened on the outside and medium rare on the inside. No need to turn. Serve with green beans, sesame noodles and a great Sancerre. Happy New Year!