Clarify half a pound of unsalted butter. Melt unsalted butter slowly in glass measuring cup, use defrost cycle in microwave, skim foam and solids off the top, cool in fridge till water has collected on bottom and butter is solid. Scoop out solid clarified butter, discard water.

Soak froglegs in milk, half hour. Milk goes to the cat. Flour dust froglegs in plastic bag with flour, seasalt and pepper, shake dry. Brown 2 Tbs butter in cast iron skillet, sautee 4 frog legs 4 minutes each side till golden, keep warm on plate. Save frogleg butter.

Pre boil fingerling potatoes ten minutes, then dry, slice in half, and sautee in the frog leg butter, 4 minutes, keep warm on plate. Discard butter, clean and dry skillet.

Brown 2 tablespoons fresh clarified butter in skillet, sautee other 4 frog legs 4 minutes each side till golden. Keep warm on plate. Save frogleg butter.

Sautee diced portobello mushroom in frogleg butter till fragrant. Set aside. Keep warm. Keep frogleg butter in skillet.

Sautee the sungold cherry tomatoes in frogleg butter till the skin splits, set aside, keep warm. Dispose of frog leg butter, wipe pan clean and dry.

Melt 4 Tbs clarified butter, add garlic cloves, sautee one minute till cloves turn color, douse with fresh lemon juice, turn heat off.

Place froglegs in center of plate, surrounded by rings of potatoes, tomatoes, and mushrooms in center. Drizzle butter lemon garlic sauce over dinner. Sprinkle with freshly chopped parsley. Enjoy.