Cooking
Instructions

1. For the Cod and Lobster:
   

   1. Place cod fillets on a plate lined with paper towel and pat dry. Repeat with the lobster meat on a separate plate. Season both with salt and pepper.
   2. Heat some olive oil or butter in a 10” frying pan over medium heat. Add cod fillets and cook on both sides until slightly golden, about 2-3 minutes on each side. Squeeze some lemon juice on top.
   3. In a separate pan, heat some olive oil over medium high heat and quickly stir-fry the lobster meat. Cook until opaque.

   For the Sauce:
         4. Heat the Seafood Sauce over medium heat, stirring often.
   
   
   For the Asparagus Spears: 
          5. Heat 1 Tbsp. olive oil over medium heat. Add frozen asparagus, season with lemon zest, lemon juice, salt and pepper. Stir constantly for 2-3 minutes and serve on the side.
   
   To serve: 
          6. Place cod on a plate, add lobster meat, drizzle sauce and serve with asparagus spears on the side.
   *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F