Lobster, Salmon, and Shrimp in Sage Garlic Butter

Mommy is on her own tonight for dinner. Daddy is sick. My girls took an impromptu sleepover with the grandparents.

Seafood in garlic sage butter. Ya’ll, this was an epic meal. 1 lobster tail. 10 shrimp. 1 salmon filet. Cooked in sage garlic butter. 1 stick of butter. 3 cloves of garlic. EPIC!

Start with a cold pan. Put your salmon skin side down with a stick of butter, a handful of whole sage, and 3 cloves of garlic. The salmon skin will crisp up better this way. A little trick I learned from Curtis Stone. Unfortunately, it was via TV and not in person. Swoon…

Anywho, Cook until butter is all melted. Mix the sage and garlic around well. Lift up the salmon to get all that buttery goodness under the skin. Add in the lobster, shell side up. Cook for a good 5 minutes. Turn the salmon. The skin should be perfectly crispy. If not, cook a minute or so longer. Turn the lobster and add in the shrimp. Cook for another 4 minutes, turning the shrimp every 30 seconds or so. You can serve with a veggie and/or starch, but I went straight seafood. Oh, and a nice glass of white wine pairs well with this. I went for a light crisp pinot grigio. So good. So full. 014


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