Ingredients:
2 salmon fillet
4 lobsters tails
1 cup of carb meat in the can (Blue grab, claws)
32 oz Heavy whipping cream
4 oz cream cheese
1 1/2 cups of chicken broth
Pappardelle Egg Pasta
Seasoning for the salmon
1/2 tsp of old bay
1/2 tsp of Sazon tropical (green top)
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of brass cuisine experience
1/2 tsp of brass cuisine garlic pepper
1/2 tsp of paprika
1/2 of butter
1 tsp of olive oil.
Seasoning for the sauce
2 tsp of butter
1 1/2 Tbsp of minced garlic
1/3 cups of sun dried tomatoes
Heavy whipping cream
4 oz cream cheese
1 1/2 cups of chicken broth
2 tsp of Florida crab boil
3 tsp of slap yo momma
1 1/2 tsp of garlic powder
1 1/2 tsp of onion powder
2 tsp of paprika
2 tsp of Garlic pepper (Brass cuisine)
1 cup of shaved Parmesan cheese
Salt and pepper to taste.
Lobster
1 tsp of slap yo momma
1 tsp of garlic powder
1 tsp of paprika
2 Tbsp of butter
1 tbsp of parley butter
1 1/2 tbsp of minced garlic
1 tsp of garlic powder
A dash of salt
1 tbsp of choppped parsley
1/2 of lemon (squeezed)
Directions:
First, clean your meat and pat dry. Add a large pot of water on high heat. Let that come to a boil then add your pasta. Cook for about 8 minutes. Drain and place to the side.
Next,season your salmon. Place a large skillet on medium heat. Add your olive oil and butter. Once your butter is melted all the way down, add your salmon. Cook for about 3 minutes on each side or until golden brown. Squeeze some lemon juice on top , and place to the side. Time to make your sauce.
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