An exciting way to use leftover lobster meat! Paired with the wonderful flavour of Andouille sausage, this takes your lobster from Nova Scotia to NOLA. This uses my Firey Cajun Spice for Blackened Beasts (see recipe below). For the hot sauce, I absolutely love Louisiana Gold.
I’ve tried many, many (too many) versions of home-made low carb and paleo pizza dough, but the mix from Simple Mills really steals the show. (Net carbs = 120 g per box, which I can live with on a “pizza day”.) I won’t be wringing out a cauliflower again any time soon.