Garlic Butter Grilled Lobster

Yum! That’s all I really need to say. If you take anything away from #CookoutWeek, you need to grill lobster tails! I surprised my husband with these for Father’s Day and he definitely enjoyed them!

Now onto what makes them really delicious – garlic butter with Parmesan cheese and basil from Chef Shamy. I was excited to receive two different butters from Chef Shamy as I had never heard of them before. Well….I’m kicking myself  for just learning and enjoying them! Chef Shamy has a variety of butters – from savory to sweet – and they’re perfect for just about anything. I’m excited to share my next recipe which features the honey butter.

Their slogan is “Making the World a Butter Place®” with their butters that contain no oils and are labeled as clean. The shelf life is really long, it has a 1 year shelf life (unopened), 2 years frozen, 1 year in the fridge unopened, 6 months opened in the fridge, and several weeks on the counter.

As a special thank you, Chef Shamy has provided me with a discount code so you get to try these delicious butters too! Visit Amazon and use the code 10BUTTER10 for 10% off your order. Hurry – the code is only valid until July 4th!

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Lobster Pasta Salad with Cucumber and Dill

Mother nature treated us to some nice weather last week and I need a little taste of summer. I found this recipe in the March issue of Everyday Food and loved it with a few modifications!

Coarse salt and ground pepper
1/2 lb small shell pasta
8 oz imitation lobster meat (shrimp was called for in original recipe)
1/2 english cucumber, halved lengthwise and thinly sliced
1 Tbsp dried dill
2 Tbsp light mayonnaise
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 tsp dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse with cold water to stop the cooking process. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice and dijon; season with salt and pepper.

Add dressing to pasta mixture right before serving and toss to coat.

To store, refrigerate pasta mixture and dressing separately, up to 1 day.