Grilled Cajun Garlic Butter Lobster

You know, recently I've really become a fan of Pinterest. DIY explained in 4 pictures or less and when I end up getting directed to a link--I never read the blog. Blahblahblog. So, in this spirit--I give you Grilled Cajun Garlic Butter Lobster.

Ingredients:

* Canner Lobsters (1.5 lbs-ish) cut in half lengthwise (just ask the fish monger to do it)

* Equal parts butter, parsley and Cajun spice with a tbs of minced garlic

Heat up your grill to 450 - 500F. Don't you worry--you Worry Wort, Lobsters can take the heat. Lay Lobster halves shell side down and close cover. On side burner-add butter through garlic to saucepan and melt on low heat. When Lobster shells are light orange--baste in butter mixture. Baste as much as you want. When shells are dark orange--turn Lobsters meat side down and close cover for 1 minute or so. Remove from grill and drizzle remaining butter. 

Cardiac Arrest Potatoes

  

I have a serious food crush on this guy--and can you blame me. The way to my heart is most definitely through my stomach. Look at this email that he sent me: 

This is a twist on scalloped or au gratin.

You line the casserole dish with bacon in a circular pattern so the bacon goes up over the edge then fill with sliced potatoes and grated cheeses of your choosing (I once used a little left over alfredo to make it creamier). Layer the potatoes up close to the edge then flip the bacon ends back on top wrapping the contents in a warm baconny hug. I sprinkle some parm or panko on top for crunchiness. Yes I am a bad bad man.

Today he gave two sticks of cold smoked butter (Deep sigh)....marry me. We could be so fat and happy together.

Jesus Christ! You take some time off to focus your health and other hobbies and the next time you check your stats GBA is at 20,000+ page views. You people really like my Chorizo, shrimp, scallop cajun pasta recipe.

In other news, Adam got me an Actifry (you know that thing from France that deep fries with one tablespoon of oil) for X Mas and I've been playing with it every chance I get. Will post perfected recipes once out of experimenting phase. Oh la la!