'Tis the season for a taste of seafood and for one local restaurant to celebrate 20 years of broiling lobster tail, fluffed to serve on the shell.

The following decadent seafood recipes are fresh from the Red Lobster kitchen and can now make a splash in homes across the county.

1½ cups melted butter1½ cups flour2 cups onions, finely chopped1 cup green peppers, finely chopped1 cup celery, finely chopped1 pound andouille sausage, cut into ½-inch pieces½ pound tasso smoked pork, cut into ½-inch pieces1 tablespoon paprika3 tablespoonBayou Blast seasoning2 teaspoon gumbo file´, ground1 teaspoon ground ancho pepper (optional for extra heat)10 cups cold chicken stock2 tablespoon brown sugar2 bay leaves½ pound shrimp, cleaned and peeled with tails removedSalt and pepper to taste

Combine the melted butter and flour in a large, heavy pot, stirring constantly over medium heat. Cook until the roux is a dark, chocolate-brown color, usually about 20 to 25 minutes.Add the chopped onions, green peppers, celery, andouille sausage and tasso smoked pork. Cook, stirring continuously, until the vegetables are very soft, typically about 8 to 10 minutes.Add the paprika, the Bayou Blast and the gumbo filé. If you want a spicier dish, add the ancho pepper. Cook for about 1 to 2 minutes.Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1½ hours.Add shrimp to the soup approximately 15 to 20 minutes prior to serving. Add salt and pepper to taste.Reheating tips:If preparing gumbo the night before, let it cool, below 40 degrees, before putting in the refrigerator and cover pan.To reheat gumbo, place the dish in a double boiler pan on the stovetop. Let the gumbo heat to 165 degrees, stirring frequently before serving to guests.Gumbo with shrimp will refrigerate for up to three days. if prepared without shrimp, it will refrigerate for up to five days.If freezing leftover gumbo, place it in a freezer container or bags for up to two weeks.

6 cups water2 cups dry white wine2 cups fish stock2 - 1¼ to 1½ pounds live lobster½ cup melted butter, salted1 cup onions, finely diced½ cup carrots, finely diced½ cup celery, finely diced1 teaspoon garlic, minced½ cup flour¼ cup cognac or brandy1½ cups tomatoes, seeded and diced fresh or canned1 teaspoon paprika½ teaspoon thyme¼ teaspoon ground red pepper1 cup heavy cream

Place the water, the white wine and the fish stock into a wide, deep pot or a Dutch oven, and bring to a boil on high heat.Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ¼-inch cubes. Store the lobster meat in the refrigerator until later.Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.Put the pot back on the stove under medium heat and pour in the melted butter.Once the butter is heated up, add the onions, carrots, celery and garlic and sauté for 3 to 4 minutes.Add the cognac or brandy and cook until the alcohol has evaporated.Mix in the flour, stirring with a heavy-gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.Makes 4 servings.

6 ounces lobster meat, cut into ½-to-chunks6 ounces of 12-count shrimp, raw and peeled (about 90)1 pound of penne pasta, cooked4 ounces of asparagus, standard/medium and blanched (approximately 24 spears)15 ounces four cheese alfredo sauce2 tablespoons roasted garlic butter spreadFresh grated parmesan cheese

Wash asparagus thoroughly and cut off tough woody ends.Cut asparagus into 1 inch pieces.Place asparagus into boiling salted water for 2 minutes.Drain and chill in ice water to stop cooking and to help retain its color. Drain again.Cook pasta according to directions on the box. Drain and chill in ice water to stop the cooking process. Drain again.In a hot sauté pan, melt the two tablespoons of roasted garlic butter. Add lobster meat and shrimp, cooking until the shrimp is opaque.Add asparagus, pasta, and alfredo sauce, cooking until everything is heated through.Split between four bowls and garnish with fresh grated Parmesan cheese.Makes 4 servings.

For those looking for the ultimate seafood experience, it's tough to top the tender, sweet flavor of lobster. If digging into a whole lobster seems like a daunting task, follow these suggestions so everyone can get the most out of this deep-sea delight:The claws, with meat that is usually tender with a rich taste, are the best place to start. After removing the two front claws, use a nutcracker to crack them open and a lobster fork to get the meat out.The tail meat is the sweetest part of the lobster. Turn the lobster on its back, holding the body with one hand and the tail with the other. Gently twist the tail to remove. Remove the end flippers. Using a fork, you can then pull the juicy meat out.There's still plenty of meat in the body of the lobster. Flip it over and unhinge the back by cracking it apart lengthwise and begin pulling out the tasty meat with a pick. The greenish-gray stuff in the body cavity is called tomalley and is considered a delicacy. Try to steer clear of the sand sac near the top of the lobster.Last but not least are the legs. The meat found here is sweet and delicious and can by sucked out like a straw.