Dock to Dish with Providence chef Michael Cimarusti

Fresh-caught whelks and spiny lobster are delivered to Providence co-owner and chef Michael Cimarusti as part of the program Dock to Dish delivery program.

Fresh-caught whelks and spiny lobster are delivered to Providence co-owner and chef Michael Cimarusti as part of the program Dock to Dish delivery program.

(Jay L. Clendenin / Los Angeles Times)

Nov. 5, 2015 2:16 PM PT

Spiny lobster and whelks.

Spiny lobster and whelks.

(Jay L. Clendenin / Los Angeles Times)

Fresh-caught ridgeback shrimp.

Fresh-caught ridgeback shrimp.

(Jay L. Clendenin / Los Angeles Times)

Michael Cimarusti, co-owner and chef at Providence

Michael Cimarusti, co-owner and chef at Providence, surveys the day’s fresh fish delivery from the program Dock to Dish.

(Jay L. Clendenin / Los Angeles Times)

Community Seafood co-founder Sarah Rathbone looks at fresh-caught lingcod with chef Michael Cimarust

Community Seafood co-founder Sarah Rathbone looks at fresh-caught lingcod with chef Michael Cimarusti.

(Jay L. Clendenin / Los Angeles Times)

Dock to Dish

Michael Cimarusti holds up a newly delivered California halibut.

(Jay L. Clendenin / Los Angeles Times)

A spiny lobster to be prepared by Cimarusti.

A spiny lobster to be prepared by Cimarusti.

(Jay L. Clendenin / Los Angeles Times)

Dock to Dish

Michael Cimarusti at work in his kitchen.

(Jay L. Clendenin / Los Angeles Times)

Dock to Dish

Cimarusti cuts tomatoes to include in a spiny lobster dish.

(Jay L. Clendenin / Los Angeles Times)

Dock to Dish

The finished product: Spiny lobster medallions atop an eggplant half, sprinkled with smoked sesame seeds and garnished with the greens and tendrils from chayote squash.

(Jay L. Clendenin / Los Angeles Times)

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