Champagne Beurre Blanc Lobster Pasta
Recipe: Renan Lopes
Silky, buttery sauce infused with bubbly champagne drapes over delicate pasta, perfectly complementing tender, succulent lobster. It’s an elegant, restaurant-worthy dish that’s surprisingly simple to make at home—perfect for a special occasion or an elevated weeknight dinner.
Ingredients
for Champagne Beur blanc
- 2 Shallots, diced
- 2 Tbs. + 1 Cup Butter, unsalted and cubed
- 1 bottle Prosecco or Champagne
- Salt and Pepper
for pasta
- 8 oz. Linguine, cooked
- Chives
- 1 whole Lobster, cooked and seperated from shell
Method
- Sweat shallots with 2 Tbs. of butter.
- Once shallots are translucent, add whole bottle of Prosecco and bring to a boil. Reduce to medium-low heat and reduce liquid down to 1 cup. Strain and reserve.
- Once ready to use, bring liquid to a simmer, remove from heat, and add cubes of butter while swirling the liquid in the pot until fully emulsified.
- Toss with pasta and lobster, and garnish with chives.
Awesome Steak
Recipe: Renan Lopes
This Awesome Pan-Seared Steak proves that with just a great cut of beef and one powerhouse seasoning, you can create a steakhouse-quality meal right at home. Savory, perfectly seared, and packed with balanced flavor, this recipe lets Awesome Anything do exactly what it was made to do: make everything taste…awesome!
Ingredients
- 2 ribeye or strip steaks (1–1¼ inch thick)
- 2–3 teaspoons Awesome Anything seasoning
- 1 tablespoon olive oil or high heat oil
- 1 tablespoon butter
- 1 clove garlic, smashed
- Fresh thyme or rosemary
Method
- Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.
- Lightly coat both sides with olive oil. Sprinkle Awesome Anything evenly on all sides, pressing gently so it adheres. Let sit for 10–15 minutes.
- Heat a cast iron skillet over medium-high until very hot (just before smoking).
- Place steaks in the pan. Do not move them. Cook 3–4 minutes on the first side. Flip and cook 3–4 minutes on the second side for medium-rare. Add butter, garlic, and herbs in the last 1–2 minutes. Tilt the pan and spoon the melted butter over the steak repeatedly. Adjust time for preferred doneness.
- Remove steaks and let rest 5–10 minutes before slicing.
Trout Almondine
Recipe: Renan Lopes
Trout Almandine is a classic French-inspired dish that combines delicate, pan-seared trout with a rich, buttery almond sauce for a meal that feels both elegant and effortless. The golden, toasted almonds add a satisfying crunch, while the lemony brown butter sauce enhances the fish’s natural sweetness with a touch of nutty richness. Perfect for a special dinner or a quick yet sophisticated weeknight meal, this dish comes together in minutes but delivers restaurant-quality flavor.
Ingredients
- 1 Rainbow Trout, cleaned and with pinbone removed
- 1 Tbs. Butter, unsalted
- 1 oz. Almonds, roasted and salted
- 2 Tbs. Brown Butter
- LifeSpice Brown Butter Almondine seasoning
- Microgreens
- High Smoke Point Oil
Method
- Get a large, flat bottom pan as hot as possible on stovetop.
- Add about 2 Tbs. of a high smoking point cooking oil to the surface (like vegetable oil).
- Pat the trout dry and season with Brown Butter Almondine seasoning.
- Lay the trout on the oil, meat side down. Do not move it.
- After one minute, add the butter to the pan. Once some browning starts developing, flip the fish.
- Cook the skin side for another 2 minutes and plate.
- Sprinkle the almonds and top with the microgreans and brown butter (for brown butter, melt butter over medium heat, stirring constantly, until it foams, turns golden brown, and releases a nutty aroma).