Margaret Covello · Nov 11, 2019 · 2 min read
What's better than Shrimp n' Grits? Drunken Lobster n' Grits of course! I've taken the traditional Shrimp n' Grits recipe and made it a touch classier and more flavorful with my homemade Creole seasoning and a splash of rum. And let's not forget about the lobster - the topping that puts this grits recipe into a category of its own.
The homemade creole seasoning recipe can be found on Fishmonger Approved, or you can use any stock creole seasoning of your choosing.
This dish is perfect for breakfast, lunch or dinner - or whenever you're craving classy comfort food. And it's so simple to whip up that it's also a perfect dish for friend and family gatherings.
Margaret Covello of Fishmonger Approved Cooked and Served up the Drunken Lobster 'n Grits During the St. Petersburg Foodies Podcast Episode 63 (Photo: Rachel Covello)
Drunken Lobster 'N Grits for Four During the St. Petersburg Foodies Podcast (Photo: Kevin Godbee)
Drunken Lobster n' Grits
Ingredients
- 2 medium-sized Florida spiny lobster tails removed from shells and cut into approx. 1-2" pieces
- 1 Cup yellow stone ground grits
- 1 Cup spring water (or equivalent)
- 3 Cup Whole Milk
- 1 1/4 tsp sea salt
- 1/2 Cup gruyere cheese shredded
- 1 Tbsp unsalted butter
- 1 Tbsp garlic-infused olive oil
- 1 Cup white onion diced
- 1 Cup celery diced
- 1/2 Cup roasted red pepper diced
- 1/2 Shot Appleton Rum or any high quality rum
- 1 Tbsp Creole Seasoning See Fishmonger Approved Creole Seasoning Mix Recipe
Instructions
Grits Preparation
- Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.
- Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.
- Set to warm until ready to serve with lobster. Add gruyere cheese.
Shrimp Preparation
- Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.
- Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.
- Add Creole seasoning and blend with vegetables.
- Add lobster and stir to combine lobster with other ingredients.
- Continue to cook over medium high heat for 2 minutes or until lobster begins to turn pink.
- Move all ingredients to one side of skillet and add rum to bare side of skillet.
- Let rum sizzle for a few seconds and then add butter.
- Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until lobster is pink.
- Place grits in bowls and spoon lobster mixture over top. Serve immediately.
Nutrition
