SHRIMP & SMOKED GOUDA YELLOW GRITS in a LOBSTER COGNAC-BUTTER SAUCE

Nothing says productivity like waking up to go out for breakfast only to come home and take a nap.

But what could one expect when served the equivalent of a fine dinning lobster dinner with a ceremonial cognac night cap in the sauce alone? The shrimp rest easy on a bed of soft yet firm grits that hugs the contours of their curled up bodies like a culinary TempurPedic mattress while they spoon under a warm thick blanket of butter. Room for one more? No amount of New Orleans chicory coffee would quell my flavor induced slumber. #SalesAndSteak