1/2 cup grits 2 cups chicken broth 1 tsp shrimp bouillon 1/2 cup heavy cream Half cup smoked gouda 1 tbsp butter Salt and pepper Add shrimp bouillon to the chicken broth and stir. Pour broth in pan and bring to a boil. Add butter. Once broth starts boiling, add grits and stir. Turn heat to lowest setting and cover. After about 4 minutes stir again, and cover back for 5 more minutes. Add heavy cream, cheese, and salt and pepper and mix until it is all incorporated. Peeled and cleaned shrimp Lump crab 1 cup heavy cream Bell peppers (red and green) Minced garlic 1 stick of butter 1/2 cup Parmesan cheese Parsley Seasonings used: Old bay Garlic pepper Kinders buttery garlic and herb Melt butter in pan and add shrimp. Season shrimp with old bay, garlic pepper and kinders buttery garlic and herb. Cook shrimp for 3 minutes on each side and take out. Add bell peppers and garlic and cook for 2 minutes. Add heavy cream. Once cream gets thick like me, add in Parmesan cheese and parsley. Turn off heat and add lump crab and shrimp back. Spoon on top of grits. Lobster tails: Buttermilk Flour Seasonings used: Garlic powder Old bay Onion powder Garlic pepper Sazon Season butter milk and flour with same seasonings. Take most of the tail out the shell. Dip it into buttermilk and then flour until meat is fully coated. Fry at 350 for 5 mins. Drain