Pull-Apart Biscuits

This recipe starts with a cream biscuit – made with half all-purpose flour and half cake flour. They are light as a feather and will have your family and guests begging for more!

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (130 grams) cake flour
  • 1 1/2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoons salt
  • 1 1/2 cups (340 grams) heavy cream
  • 4 oz Zantonio Parmesan Garlic Butter/Scampi Sauce, melted

Set rack in the middle of the oven and preheat to 425°F. Spray a 12 hole muffin tin with non-stick spray.

In a large bowl, whisk together the flours, sugar, baking powder and salt. Add the cream and stir until no loose flour remains. Using a small scoop, scoop out 48 similar-sized balls of dough.

Dip each one in the melted Parmesan Garlic Butter/Scampi Sauce and place 4 in each of the muffin cups – making sure to get some garlic and tomato from the bottom of the container!

Bake about 16-18 minutes or until nicely browned.

Cool about 5 minutes in pan and then remove to cool on rack.

Eat warm or at room temperature!

Green Beans with Pistachios

If you’re using frozen green beans, just thaw and add to the skillet!

  • 1 lb green beans
  • 3 tbsp Zantonio Garlic Parmesan Butter/Scampi Sauce
  • 1/2 cup chopped pistachios

Blanche the green beans in a pot of boiling water for about 3 minutes – or until tender-crisp and bright green. Drain.

Heat Zantonio Garlic Parmesan Butter/Scampi Sauce in a large skillet. Add beans and chopped pistachios.

Cook, tossing in pan about 2 minutes.

Place on platter and serve.

Lobster Mac & Cheese

This recipe is adapted from Food and Wine magazine.

It looks complicated, at first, but simply read through the recipe. Everything is done in steps.

The final result is worth the time and effort!


Making the Lobster Stock is essential to this recipe. Don’t try to hasten it – the longer it simmers, the richer it will be.

The only additional spices needed are salt and pepper, to taste.

  • 6 small lobster tails – about 1 1/2 lbs, total – thawed, if frozen
  • 9 tablespoons Zantonio Garlic Parmesan Butter/Scampi Sauce, divided
  • 3/4 cup sliced yellow onion
  • 1 cup dry white wine
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 pound uncooked short curly pasta – elbows, cavatappi, or campanelle
  • 1/3 cup all-purpose flour
  • 16 ounces mixed grated cheeses – fontina, Gruyère, cheddar, asiago – cheeses you like
  • 8 ounces mascarpone cheese
  • 1/2 teaspoon black pepper
  • salt, to taste

Crumb Topping

  • 1 1/2 cups breadcrumbs – fresh, store-bought plain, or panko will work
  • 3 tablespoons Zantonio Garlic Parmesan Butter/Scampi Sauce
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon paprika


Grease a 3-quart, 13- x 9-inch baking dish with butter; set aside.

Bring a large pot of salted water to a boil over medium-high. Add lobster tails; cook, undisturbed, until shells turn red but meat is still slightly translucent, about 2 minutes (lobster will be undercooked). Using tongs, transfer lobster to a large bowl; let cool 5 minutes.

Transfer 2 cups of the cooking water to a heatproof measuring cup and set aside; reserve remaining water in pot on stovetop.

Using kitchen shears, cut down the center of each lobster tail shell, transfer meat to a cutting board, and add shells to bowl. Clean the lobster tails.

Chop lobster meat into 1-inch pieces and place in a medium bowl; cover and refrigerate.

Make lobster stock

Melt 2 tablespoons of the Zantonio Garlic Parmesan Butter/Scampi Sauce in a large saucepan over medium-high heat. Add reserved lobster shells with any juices from bowl; cook, stirring often, until aromatic, about 2 minutes. Add onion and cook, stirring often, until onion is soft and translucent, about 3 minutes. Add wine; cook, stirring often, until almost dry, about 6 minutes more.

Stir in reserved 2 cups cooking water in measuring glass, and bring to a simmer over medium. Simmer, stirring occasionally, until reduced by half, about 15 minutes. Stir in milk and cream; cook over medium-low, stirring occasionally, 10 minutes. Remove from heat. Pour through a fine mesh strainer into a large heatproof bowl; discard solids. There should be about 4 cups lobster stock; set aside. Wipe saucepan clean; set aside. Preheat oven to 400°F.

Cook pasta

While lobster stock reduces, return remaining lobster cooking water in large pot to a boil over high. Add pasta and cook for 1 minute less than package instructions for slightly less than al dente. Drain and set aside.

Make cheese sauce

Melt 4 tablespoons of the Zantonio Garlic Parmesan Butter/Scampi Sauce in cleaned saucepan over medium heat. Whisk in flour; cook, whisking constantly, until bubbly and light golden brown, about 2 minutes. Gradually whisk in reserved 4 cups strained milk mixture. Cook, whisking often, until thickened, 6 to 8 minutes.

Remove from heat; gradually whisk in cheeses, whisking until melted. Add mascarpone and whisk until smooth. Gently stir in cooked pasta and lobster meat. Spoon mixture into prepared baking dish; set aside.

Make topping

Melt remaining 3 tablespoons Zantonio Garlic Parmesan Butter/Scampi Sauce. Stir in panko, lemon zest, and paprika. Sprinkle evenly over mac and cheese mixture in baking dish.

Bake in preheated oven until bubbly and golden brown on top, about 20 minutes. Remove from oven; let stand 10 minutes.

About 8 servings.

Shrimp Risotto

Risotto is a dish that can seem intimidating, at first, but it’s actually an extremely easy and virtually foolproof recipe!

It will take from 20 to 30 minutes of stirring and adding broth, so settle in with a glass of wine and enjoy the process! You – and your family or guests – will be pleased with the result!

  • 5 tbsp Zantonio Garlic Parmesan Butter/Scampi Sauce, divided
  • 1 cup chopped onion or shallot
  • 1 cup arborio rice
  • 1 cup white wine
  • 3-4 cups hot broth – chicken or clam juice
  • 1/2 lb shelled and deveined shrimp – halved, if large
  • 1 cup peas
  • black pepper
  • grated parmesan cheese
  • minced parsley

Melt 4 tbsp Zantonio Garlic Parmesan Butter/Scampi Sauce in braising pan or heavy skillet over medium heat.

Add onion or shallot and saute gently until starting to wilt.

Add rice and cook, stirring, until coated in butter and turning slightly opaque.

Increase heat and add 1 cup white wine and cook, stirring, until mostly absorbed.

Add 1/2 cup hot broth and cook, stirring, until mostly absorbed. Continue, adding broth by the half-cupfuls until rice is almost cooked – 15-20 minutes.

Stir in shrimp and peas and cook until shrimp is pink and peas are heated through – adding a bit more broth, as needed. Taste for seasoning and add pepper, as desired.

Remove from heat and stir in remaining tablespoon of Zantonio Garlic Parmesan Butter/Scampi Sauce,.

Plate, and top with additional parmesan cheese and parsley.

Makes about 4 servings.


One of the best cornbreads you’ll ever have! 

  • 1/2 cup (4 oz) Zantonio Garlic Parmesan Butter/Scampi Sauce
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Preheat oven to 375°F. Grease an 8″ square pan.

Melt Zantonio Garlic Parmesan Butter/Scampi Sauce. Pour into mixing bowl. Add sugar and mix until well blended. Add eggs and mix well.

Mix baking soda with buttermilk and stir into mixture in bowl. Add in cornmeal, flour, and salt, and stir until well blended.. A few lumps are okay. Pour batter into the prepared pan.

Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.