No food library is complete without a truly great fish cookbook. Thankfully, chef Ben Pollinger's latest masterpiece, School of Fish, teaches the skills you need to from "occasional salmon maker" to confident seafood cook.

Every fish house has some kind of fish – flounder, shrimp or sole – stuffed with crab. Here's my take on that classic. The lobster is butterflied – split lengthwise but not quite in half; just enough to crack it open for stuffing. The crab is aggressively flavored with fresh herbs and lemon and topped with an herbed panko crust for texture. This is a special occasion recipe but absolutely worth the trouble.

For even more flavor, drizzle the tails with basil-garlic butter instead of plain melted butter.

Reprinted with permission from School Of Fish