A rumour circulating online about a red lobster biscuit made with gold is a little too much for me.
I was actually intrigued to see what it tasted like, so I went for a bite.
What I discovered was a biscuit that was just a bit too soft and had a bit of a biscuity tang to it.
It was delicious, but a little on the dry side.
I had to return for more.
I decided to go back to my local supermarket and pick up some more red lobster biscuits.
I thought I’d give this a try, but my mum and dad weren’t keen on the idea, so it was time for a different approach.
I grabbed a few more biscuits and started my quest to discover what red lobster has to offer.
The red lobster’s sweet and savoury taste and tang make it the perfect snack for anyone.
It’s also a popular ingredient in seafood sauces and a lot of people swear by the way it tastes.
If you want to make this dish, make sure you buy red lobster and not shrimp, as shrimp is far too salty.
You can also use fresh or frozen red lobsters.
I found fresh red lobster, and if you’re in a pinch you can also buy dried.
Once you’ve got a big batch of biscuits ready to go, you’ll need to mix it all up.
I went with a mix of regular biscuits, with a little bit of flour and salt to help the mixture stick together.
To add a little more spice, I also mixed in some lemon zest, fresh thyme and fresh oregano.
It wasn’t too much, but I think it did help the biscuit stand out.
Now you’re ready to enjoy your new favourite biscuit.
I would say the red lobster flavour is definitely worth trying.
You’ll need: 2 tablespoons flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil 2 teaspoons butter 1/3 cup red lobster meat (1lb) 3 tablespoons butter 1 tablespoon fresh lemon juice (about 1/5 cup) 4 garlic cloves, finely chopped 1/8 teaspoon salt 2 teaspoons fresh thyminced oreganos (about a handful) 4 cloves garlic, finely crushed 1/16 teaspoon dried thyme or dried oreganol 1/32 teaspoon dried oreggo powder 3 tablespoons dried red pepper 2 teaspoons red wine vinegar 2 teaspoons freshly grated fresh ginger 1 tablespoon freshly grashed coconut (optional)