If you guys follow me on the Instagram (and if you’ve got a high tolerance for food, kids, and randomness, please do @peveteaux) you may have noticed some yum looking pictures of food over the past month or three. Some of you have also said, “Recipe, please!” Which fills me with mucho guilt because, I can’t guys. I mean, I will. But I can’t just yet.

You see, I’m working on my second book (yes, I am SQUEEEEEING! I mean, if I understood what that sounded like, exactly) and I’m knee-deep in developing 100 delicious gluten-free recipes for said book. By the way, said book will be out on Perigee/Penguin next summer and it will be “The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less.” You can guess what it’s about.

So basically everything I cook, photograph and think about is going right into that book. It’s going to be CHOCK FULL, gang. FULL. And I’m pretty excited to be able to share a 30 day plan with recipes, cheerleading, and more for the newbies and oldies who need inspiration, and fast. So look out for it next summer!!! Int he meantime, I’ll totally share this lobster tail salad I whipped up this weekend because my very picky 5-year-old got super excited about the lobster tail in the grocery store so I took some home and made this magic (companion=gluten-free lentil crackers). He was reminded of that time we murdered that whole lobster and it seemed like he enjoyed it. So I made a variation without the murder, but still with the deliciousness.

Here ’tis, enjoy!

Gluten-Free Lobster Tail Salad

Prep time: 15 minutes Cook time: 5 minutes

Ingredients:

3 lobster tails
2 tablespoons mayonnaise (vegan has become my new fave, not sure why)
1 teaspoon sea salt
1/2 teaspoon paprika
1 teaspoon fresh ground pepper
2 teaspoons fresh thyme, chopped

1. Boil large pot of water, and when water is at a rapid boil throw in lobster tails. Boil for 5-7 minutes or until shell is pink/red and meat is cooked through. Remove from water, drain and cool.

2. After lobster has cooled remove meat easily by cracking each joint then pulling shell back, and apart. Place meat in medium bowl.

3. Shred lobster meat roughly and mix in mayo, sea salt, paprika, ground pepper and thyme. Serve with gluten-free crackers.

Makes: 5 servings