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
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.