LOBSTER TEMPURA WITH GRITS…

By CheeseDiva

Ingredients

• FOR GRITS:
• 2 tbsp. butter
• 2 cups chicken stock
• 1/2 cup stone-ground grits
• 1 cup heavy cream
• Salt and freshly ground white pepper
• 1 tsp. grated lemon zest
• FOR LOBSTER:
• 2-3 cups vegetable oil
1
• 2-lb. steamed lobster, meat removed from shell
• Salt and freshly ground white pepper
• 1 cup flour
• 1 cup heavy cream

Details

Adapted from pepperidgefarm.com

Preparation

Step 1

1. For grits: Put butter and stock in a heavy-bottomed pot and bring to a boil over medium-high heat. Slowly add grits, stirring with a wooden spoon until liquid returns to a boil. Reduce heat to low and simmer, stirring often, until thick and most of stock has been absorbed, about 15 minutes. Add 1/2 cup of the cream and simmer for 10 minutes; repeat with remaining 1/2 cup cream. Season to taste with salt and pepper. Fold in lemon zest just before serving.

2. 
2. For lobster: Heat oil in a small pot over high heat to 375° on a candy thermometer. Meanwhile, halve tail lengthwise, then cut crosswise into 6 pieces. Season claws and tail pieces with salt and pepper; dredge in flour, then in cream, then in flour. Fry until golden, 1-2 minutes. Serve lobster on grits, with chopped tomatoes and tarragon butter sauce, if you like.