oh yeah, I caught it in Laconia NH on Lake Winnipesaukee using a DB smelt. I am getting it mounted as a replica because I ate it already. I'll post the pics when the mount arrives, which should be in three months. The landlock is very similar to the trout in taste, so my family cooks it like this
gutted and not filleted. Place a crap load of butter in cavity where the guts were and a hit with some salt and pepper. wrap it in tin foil and throw it in the oven at around 400 for about 35mins. Don't open oven until past 30 unless it is smaller then 18inchs.