We found ourselves at Red Lobster the other day. It's been a while since we've been here. It's a place we used to frequent pretty regularly as our 'fancy' place to go. And, c'mon, who doesn't love endless shrimp or the wonderful lobster dishes they have.

At the request of my oldest who loves this place (as I do as well) we went to Red Lobster as a family and noticed something interesting on the menu. It was a seasonal lobster dish that contained chunks of lobster meat and shrimp with an orange-rosemary holiday sauce. The orange-rosemary combination isn't a flavor combination you think of first when it comes to holiday preparation but it makes the most sense. Oranges were often easily available at our Christmas gatherings and gives it that citrus hit while rosemary reminds me of woodsy pine and Christmas trees.

My typical lobster satisfaction involves a bunch of melted butter. Like, a lot. As if the lobster was drowning in it, yes, that much. This was different as it already had the orange-rosemary glaze so butter wasn't needed.

Honestly, it was great! It didn't need butter. How fun and festive!

It also came with this old bay stuffing dish that I thought was really good as well as mashed potatoes which you can never go wrong.

It got me thinking how I should use orange-rosemary in more of my cooking in the holidays. Maybe next time I'll consider it for something, just not sure what, yet.

Or I'll keep it a Red Lobster thing and hope they bring it back next year.

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