Jacques begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts . This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafood’s in the country and Shrimp Pané on Watercress  is a recipe to make them shine. Jacques used to make Escoffier Quenelles  when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade  stuffed full of broccoli rabe.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin .)