Red Lobster Nantucket Baked Cod

Ingredients:

• 1 1/2 lbs fresh cod fish fillets
• 1 tablespoon butter
• 1/2 lemon, juice of
• 2 small Tomatoes
• 2 tablespoons grated parmesan cheese
• Spice Blend
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash black pepper
• 1 dash cayenne pepper

Directions:

1. Combine all spices in a small bowl and set aside.
2. Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
3. Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
4. Arrange 2 to 3 tomato slices over top of each fillet.
5. Sprinkle grated parmesan cheese over each tomato slice. Each slice should be about half covered.
6. Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
7. Serve two pieces of fish per serving with rice on the side.

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Lobster Pizza

Ingredients:

• 1 flour tortilla, 10-inch shells (per pizza)
• 1 ounce butter, Land O' Lakes Roasted Garlic Butter Spread
• 2 tablespoons grated fresh parmesan cheese
• 4 ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes)
• 2 tablespoons fresh basil, cut in 1/8-inch julienne strips
• 2 ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks
• 1/2 cup cheese (shredded Italian five-cheese blend)

Directions:

1. Heat oven to 450°F.
2. Lightly brush entire topside of tortilla with garlic butter (edge to edge).
3. Sprinkle two tablespoons Parmesan cheese over the garlic butter.
4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
5. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
6. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
8. Refrigerate until ready to cook
9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
10. When oven is ready, place pizza on pan and cook approximately four to five minutes.
11. Remove from pan and cut into eight wedges.
12. Squeeze fresh lemon over pizza for extra flavor and serve.

Chef's Tip:.

1. Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
2. I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.

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