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.