11.   Using tongs, add each lobster to the steaming pot, and cover.

12.   Using tongs, fold into quarters to form a triangle shape.

13.   Using tongs, gently transfer each to a serving bowl, laying it across so that ends hang over edge of bowl.

14.   Using tongs, remove the ring molds from the criques and gently press with a spatula.

15.   Using tongs, dip the softened tortillas into the remaining sauce in the skillet and arrange in a slightly overlapping layer in the prepared dish.

16.   Using tongs, flip the crust over.

17.   Using tongs, remove clams from saucepan.

18.   Using tongs, transfer the fish to serving bowls.

19.   Using tongs, transfer the leaves to the ice water, then drain on paper towels.

20.   Using tongs, dip each hot doughnut in the glaze, let drain and place on a metal rack to dry.