Brandon McGlamery is head chef and partner of Luma on Park (lumaonpark.com) and Prato (prato-wp.com) in Winter Park, Florida, as well as the author of 9 Courses.
Fish collars, the meat from behind the gills to just beyond the pectoral fin, are usually neglected when the fish is filleted. When cooked, this rich, boneless meat falls away easily from the bony clavicle, or collar. Harissa, a Tunisian hot chili paste, is available powdered to mix with olive oil, or as a paste.
For the lobster stock, simmer lobster heads, legs and tail shells with onions, celery and carrots, and add tomato paste at the end of cooking. Fish frames or chicken may be substituted for the lobster.
A covered charcoal cooker insulates for even cooking and preserves the moisture in…
