Drunken Lobster n' Grits
Southern Cajun comfort food with a dash of class, this Drunken Lobster n' Grits masterpiece is packed with creamy grits, savory seasonings and decadent lobster.
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.