I know what you're thinking - lobster isn't kosher. You're absolutely right, but that doesn't mean we can't enjoy something that captures those same luxurious flavors and elegant presentation. This recipe uses firm white fish fillets shaped and scored to mimic lobster tail, then baked with a rich garlic herb butter that'll have your guests doing double takes. I developed this dish for a friend's anniversary dinner when she wanted something that felt special but followed kashrut. The secret is using thick halibut or cod fillets and scoring them in a crosshatch pattern before baking. This creates that distinctive lobster-like texture while the garlic butter infuses every crevice. The presentation is surprisingly convincing, especially when you arrange the fillets on individual plates with lemon wedges. What makes this version work so well is the technique of butterflying the fish slightly and creating those shallow cuts. Don't go too deep or the fish will fall apart during cooking. I use about a quarter-inch depth, which is perfect for holding the flavored butter. The herb mixture I use includes fresh parsley, dill, and a touch of tarragon, which gives it that sophisticated taste you'd expect from an upscale restaurant. This pairs beautifully with roasted asparagus or a simple green salad, and it's elegant enough for Shabbat dinner or special occasions. The whole thing comes together in about 20 minutes, making it perfect when you want to impress without spending hours in the kitchen.