I’m gonna turn this lobster into a Hot Pocket, and I’m pretty excited about it. Rip off the tail and separate the claws. And then you’re gonna cut down the center of the tail with scissors and pull the meat out. Hammer the claws with the back of the cleaver, and then give all that meat a nice, rough chop. Add some clarified butter to a pan, then your shallots, nice fancy mushrooms, little bit of salt and pepper. Poor knife skills, Josh, trash. Deglaze with cognac and then light that son of a biscuit on fire. Whoo! Add a little bit of mustard powder. Little bit of homemade toilet wine, then some heavy cream and throw in some little green sticks. Grate some nice cave-aged Gruyere in there the add all your lobster meat. Cheese and lobster go together, fight me. Roll out some puff pastry, scoop on a lot of that lobster meat, egg wash all around the lobster, flop some more puff on top, then cut it out with a paring knife. ♪ Lobster pockets, yum ♪ Oh no, that’s Red Robin. Let ’em fry at 360 for about four minutes or until the inside is molten but also still frozen, like a Hot Pocket. Oh, look at that golden nugget of God right there. Oh my gosh. That’s one of the better things I put in my mouth. I put a lot in my mouth.