On Monday, Dr. Diane Cowan of The Lobster Conservancy presented her research on lobster behavior. Her research studies the mating habits of New England lobsters, and traces their movements as they migrate along the eastern coast.

Continuing with recipes from The Complete Robuchon, the next dish I made was a monkfish with garlic and fennel cream, which Robuchon called lotte à l'ail, crème de fenouil.

2 (10oz) monkfish fillets

5 cloves garlic

Salt

Pepper

3 tablespoons plus 1/2 tablespoon plus 2 teaspoons butter, chilled

10 sprigs thyme

1 large onion (cut into 1/4 inch rounds)

1 large fennel bulb (cut into 1/4 inch rounds)

1 cup dry white wine

2/3 cup crème fraîche

Since I would be baking the fish, I wanted to stuff it with garlic so the meat would come out properly flavored. In order to do this I had to boil the de-germed garlic for 10 minutes first. To remove the garlic germ you first cut the clove in half.