Careme Recipes

Ingredients

• Wild Caught Lobster Tail 4–6 oz (raw) 2 tails (one per person) $7.00 each (sale; was $11.99)
• Organic Russet Potatoes 1.5 lb, cut into fries $1.79/lb
• Unsalted butter 4 Tbsp, divided
• Lemon 1, zested and juiced
• Simple Truth Organic Garlic Bulbs 1 clove, minced $2.79 (3 ct)
• Old Bay seasoning 1 tsp (plus more to taste)
• Split-top brioche or hot dog buns 2 buns
• Chives or parsley (optional) 1 Tbsp, finely sliced
• Olive oil 1.5 Tbsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment. Scrub potatoes and cut into 1/3-inch fries. Toss with olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp Old Bay. Spread in a single layer.
2. Roast fries 25–30 minutes, flipping once, until deeply golden and crisp. Sprinkle with a pinch more Old Bay and salt while hot.
3. Prep lobster: With kitchen shears, cut the top shell of each tail lengthwise. Gently pry shell to loosen meat slightly for even cooking.
4. Steam the tails: Bring 1 inch of salted water to a boil in a lidded skillet or pot (stove). Add tails, cover, and steam 6–8 minutes until meat is opaque and 140–145°F. Cool 1 minute, then remove meat and chop into bite-size chunks.
5. Make lemon-garlic butter: In a small skillet, melt 3 Tbsp butter over low (stove). Add garlic and lemon zest; cook 30 seconds. Off heat, stir in 1 Tbsp lemon juice and a pinch of salt.
6. Toast the buns: In a skillet (stove), melt remaining 1 Tbsp butter over medium and toast buns cut-side until golden.
7. Toss lobster meat in warm lemon-garlic butter. Spoon into buns; sprinkle chives/parsley and a crack of pepper.
8. Serve immediately with the Old Bay fries and lemon wedges.

Ingredients

• Wild Caught Lobster Tail 4–6 oz (raw) 2 tails $7.00 each (sale; was $11.99)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch diced $1.99/lb
• Shelf-stable potato gnocchi 12–16 oz
• Organic Lacinato Kale 2 packed cups, ribs removed, thinly sliced $2.99 each
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Unsalted butter 5 Tbsp
• Fresh sage leaves 8–10 leaves
• Parmesan cheese, finely grated 1/3 cup, plus more for serving
• Lemon 1/2, juiced (plus wedges)
• Olive oil 1.5 Tbsp
• Kosher salt & black pepper To taste
• Crushed red pepper flakes (optional) Pinch

Instructions

1. Bring a medium pot of well-salted water to a boil (stove) for gnocchi.
2. Prep lobster tails as above (snip top shell lengthwise to loosen). In a wide saucepan with 1 inch salted simmering water (stove), cover and steam 6–8 minutes until opaque. Cool briefly, remove meat, chop into bite-size pieces; reserve juices.
3. Cook squash: Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium (stove). Add diced squash, 1/2 tsp salt, and cook 7–9 minutes, stirring, until lightly caramelized. Splash in 2–3 Tbsp water, cover, and steam 3–5 minutes until tender. Uncover; add garlic for 30 seconds.
4. Brown butter & sage: Push squash to sides. Add 4 Tbsp butter to center; when foamy, add sage leaves. Cook 2–3 minutes until butter turns golden-brown and nutty; remove crisped sage to a plate.
5. Boil gnocchi according to package (usually 2–3 minutes) until they float. Reserve 1/2 cup pasta water; drain.
6. Finish the skillet: Add gnocchi, chopped lobster, kale, 2–3 Tbsp reserved lobster juices, and a splash of pasta water to the skillet. Toss over medium heat until kale wilts and everything glazes, 1–2 minutes. Add parmesan, lemon juice, pepper, and a pinch of red pepper flakes. Adjust with more pasta water for silkiness; salt to taste.
7. Top with crumbled fried sage and extra parmesan. Serve with lemon wedges.

Ingredients

• Wild Caught Lobster Tail 4–6 oz (raw) 2 tails $7.00 each (sale; was $11.99)
• Kroger Brussels Sprouts (BIG DEAL!) 12 oz, trimmed and halved $6.00 / 24 oz bag
• Organic Yukon Gold Potatoes (bag) 1.5 lb, peeled and quartered $4.99 / 3 lb bag
• Simple Truth Organic Sliced Baby Bella Mushrooms 8 oz $4.79 / 8 oz
• Organic Yellow Onions 1 small, finely diced $2.19/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Unsalted butter 3 Tbsp (plus 2 Tbsp for mash)
• Olive oil 2 Tbsp
• Dry white wine (optional) 1/4 cup
• Heavy cream (or half-and-half) 1/2 cup (plus 1/4 cup for mash)
• Dijon mustard 1 Tbsp
• Parmesan cheese, finely grated 1/4 cup
• Paprika Pinch, for topping
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan. Start a pot of salted water for potatoes (stove).
2. Prep and steam lobster tails as in Recipe 1: snip shells, steam 6–8 minutes until opaque. Remove meat, chop into bite-size pieces; reserve shells and any cooking juices.
3. Roast sprouts: Toss Brussels sprouts with 1 Tbsp olive oil, 1/4 tsp salt, pepper. Roast cut-side down 15–20 minutes until browned and tender.
4. Boil potatoes: Add potatoes to boiling salted water; cook 12–15 minutes until very tender.
5. Make Thermidor filling (stove): In a skillet, melt 3 Tbsp butter with 1 Tbsp olive oil over medium. Sauté onion and mushrooms with 1/2 tsp salt until browned, 6–8 minutes. Add garlic 30 seconds. Deglaze with white wine (if using); reduce by half. Stir in 1/2 cup cream, 1 tsp reserved lobster juices, Dijon, and Parmesan; simmer 1–2 minutes to thicken lightly. Fold in lobster meat and a pinch of pepper; taste for salt.
6. Stuff and bake: Nest shells on the sheet pan (they help portioning, or use small gratin dishes). Spoon lobster mixture into shells, dust with paprika, and bake 6–8 minutes until bubbling and lightly golden.
7. Mash potatoes: Drain well; mash with 2 Tbsp butter, 1/4 cup cream, salt and pepper to taste. Add a splash of reserved lobster juice if desired for extra savoriness.
8. Plate Thermidor with a scoop of mash and roasted sprouts. Finish with a squeeze of lemon if you like.