A feeling of boredom or lack of interest

. The result is restaurant-level good.Typically, the process of frying anything requires dipping a meat or vegetable in a liquid dredge, like beaten eggs, before covering it in a breading mixture and frying it. But Roscoe has another trick up his sleeve, and it's a condiment that you probably already have in your refrigerator: Yellow mustard.

“Mustard replaces the egg and flour in the dredging process," says Roscoe. "All you gotta do is coat it in mustard, dredge it in cornmeal and BOOM—off to theSo, next time you're at the helm of the fish fry, don't bother with(which can be expensive and hard to manage when you're cooking up a storm). Instead, generously coat each fillet with mustard, and proceed with the breading process. Roscoe uses

, but you could also use all-purpose flour or a combination of both.So, what makes this work? The dredging process of frying anything can be tricky to nail down—no matter how seasoned a chef you are—and dipping slippery fish fillets into eggs and flour can get a little messy. While it may seem too good to be true, using mustard instead actually makes a lot of sense:

In other words, the mustard pulls double duty—in addition to holding the cornmeal coating together, it also interacts with the fish to create an exquisitely juicy, moist, and flavorful interior that you can only really get at a restaurant—until now. (You might still want to sprinkle some salt on top before slathering it in mustard, too, depending on your taste.)

Roscoe uses yellow mustard in this video, which is a classic balance of vinegar and spice, but feel free to experiment with all sorts of varieties; Dijon mustard, for instance, brings an extra"The blue [lobster] is everybody's favorite, but there's something about the gold that really jumps out at you," Hall said. "Most people assume it's a different kind of lobster.”

The rare mutation for gold lobsters isn’t to be confused with orange lobsters, Hall wrote in a Facebook post. Their orange counterparts “are slightly more common, and a darker orange color."seafood restaurant in Charlestown donated the lobster. Within about an hour of the restaurant calling, bartender Joel Humphries delivered it to its new home, where it's now in a tank, Hall said.

Humphries happens to be a former volunteer and employee at Biomes, an education facility and hands-on aquarium, which features marine animals from Narragansett Bay and the Atlantic Ocean.The morning of May 29, about 50 fourth-grade students visited the aquarium. As Hall worked, he could hear the kids reacting to the marine life. They sounded impressed by the golden lobster, he recalled.