1) Pre-heat the grill of the oven. Then heat one tablespoon of olive oil and the butter in a frying pan. Brown the medallions for four or five minutes on one side only.

2) Place the medallions on an oven pan, oiled with remaining olive oil, raw side up. Cover each one with a bit of minced basil, one slice of Prosciutto and one slice of Gorgonzola. Place your oven pan beneath the oven grill until the cheese has melted.

3) Serve the medallions, to which you have added freshly ground pepper, with fresh noodles. Decorate your dish with fresh basil leaves.

Fill large stockpot with enough water to cover the lobsters and bring to a boil with the whole peppercorns. Place live lobsters in boiling water head first. Bring water to rolling boil again, then turn down heat to simmer for 15 minutes. Remove lobsters and reserve the water to make the lobster stock. Separate and keep lobster tails (and claws if using Homard-lobster) to garnish the bisque when serving.

Use the lobster bodies, heads and any pieces of shell and swimmerettes. Place the curry powder and a couple turns grinding fresh peppercorns into bottom of stock pot and warm to toast the spices until they scent the air. Then add the olive oil to the large pot over medium heat and melt the butter in it. Add the chopped lobster bodies, heads and shell along with vegetables and remaining seasonings. Cook until vegetables are soft. Remove the pot from the heat and float on the cognac. Ignite it with a long match until the alcohol burns off. Return pot to the heat, add 8 cups of the water reserved from boiling the lobsters. Sprinkle in cornstarch. Cover and stir with wooden spoon until dissolved. Strain the stock through a strainer lined with cheesecloth, or a China-Cap "chinoise," into a clean, large stock pot. Discard the cooked vegetables. Add the cream and bring to a boil then immediately reduce the heat and simmer, stirring occasionally with a wooden spoon about 30-60 minutes until the volume is reduces and the soup is thickened. Season to taste with the freshly ground white pepper and pinch of sea salt.

To serve hot: ladle into warmed soup plates and garnish with medallions of lobster tail (and claw meat if available). To serve cold: chill 4 + hours in the refrigerator and serve with garnish of chilled, sliced lobster medallions and some leaves of flat-leaf Italian parsley.

In a pan large enough to contain the fish fillets, sauté in the oil briefly the onions and garlic until the onions change color to pale gold. Add tomatoes and small amount of water and cook for about five minutes at a medium/high heat. Add the fish, cook one side approximately five minutes, turn to other side and cook for another five minutes, add wine, salt & pepper to taste, capers & olives, let some of the liquid evaporate. Sprinkle the parsley on and serve. Accompany it with steamed rice, boiled potatoes or creamed potatoes.