To prepare my signature Butter Poached Smoked Lobster, I combine two cooking techniques—poaching and smoking. Then to enhance the smokiness of the dish, I use Hungarian smoked paprika in the cognac coral butter sauce and sprinkle a fine line of the paprika across the serving plate. When presenting customers with the dish, we bring a smoking gun to the table. The aroma starts off the dining experience by preparing guests' taste buds for the smoky flavors of the lobster.