A New Favorite

It’s no secret that I try to fix lobster as many ways as possible, kinda like Bubba in Forrest Gump with shrimp.  

Shrimp and Grits
Shrimp and Grits

Now shrimp and grits (recipe here) are a favorite at this house, so why wouldn’t grits work with lobster?  With a few changes to the recipe, they did, and you can bet July 4 won’t be the last time this dish is served.

If you compare the recipes, the lobster and grits is actually easier.  Tasso was no where to be found in Rockport, so I subbed pancetta.   Smoked ham would also be OK I think. Instead of chicken broth, I used seafood  stock and for a little extra bite I added a bit of red pepper flakes.   All in all the flavors were quite wonderful.  The hardest part of the preparation was finding grits!  They are just not part of the New England diet.

Quite honestly, I think this recipe would also work with shrimp, so if you don’t have easy access to lobster try substituting the shrimp.

Lobster and grits
Lobster and grits

Lobster and Grits

1 1/2 c. pancetta, diced

2 T. oil

2 T. butter

1 1/2 c. seafood stock (purchased is fine)

1 c. diced and seeded tomatoes

1/2 c. scallions, sliced and including green

3 c. coarsely chopped lobster meat

1/4 t. red pepper flakes

1/3 c. chopped parsley or basil

2 T. lemon juice

salt and pepper to tasted

Heat oil in a large skillet and cook pancetta over medium heat until browned.  Remove from pan.  Add butter to pan drippings and sprinkle with flour.  Stir for 1 minute, then whisk in the stock  and add tomatoes, red pepper flakes and scallions.  Bring to a boil, reduce heat and cook, covered for about 3 minutes.  Add pancetta and lobster meat.  

These steps can be done earlier in the day.  When it is time to serve, gently heat the sauce, stir in the herb and lemon juice and season to taste.  Spoon sauce over cheese grits.

Cheese Grits

4 c. liquid (I used 2 cups each of milk and water for extra creaminess)

1 t. salt

1 c. grits (quick cooking are fine)*

3 T. butter

1-1 1/2 c. sharp cheddar, grated**

Bring water/milk to a boil.  Stir in grits and salt. Cook until grits are thickened.  Remove from heat and stir in butter and cheese, combining until melted.

*Polenta could be used in place of grits, but there’s really not much difference between the two.  

**You don’t have to add cheese, but it made the grits awfully good.

Well, there you have it, a new concoction with lobster that requires nothing more than a crispy green salad and some good crusty bread to become a real taste treat.  Enjoy!

i so appreciate your visit and the comments you leave behind


Foodie Friday

Show and Tell Saturday

Full Plate Thursday

32 thoughts on “A New Favorite

  1. Oh my Lulu,
    What a wonderful dish, we will just love your Lobster and Grits! Hope you are have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. I can just imagine how wonderful the recipe is…but must say that I am allergic to shellfish….boo!

    1. Good to know so that I don’t feed you shellfish when you are up this way! (;

  3. I’ll send you some grits if you send me some lobster 🙂 This combo sounds incredible!

    1. Hey, I’d rather you come up and eat with me!

  4. now that is worth a try. Thank you for sharing Hugs!

    1. My pleasure to be in your place!

  5. Sounds like a great dish…anything with lobster has to be good. It is so true about the challenges of finding some ingredients in New England especially grits. I usually use polenta in their place.

    1. Polenta is good, and for those non grits people, pasta or rice would work.

  6. Hi Lulu, thanks so much for leaving me a sweet comment on my blog Little Brags (the paint your old buckets post) I tried to reply directly to your comment but you came up as a non reply blogger (Google glitch). This combo looks super great! (insert drool markes here) lol
    xoxoxo Christine from Little Brags

    1. Thanks for making the effort to get here.

  7. I too make a lot of shrimp recipes, some I substitute lobster. I am not fond of grits though, so probably won’t be making that one. I guess I could not have been a southern girl!

    1. Maybe you’d like polenta better though that’s not too different from grits. Pasta, huhn?

  8. This combo looks super yummy Linda!

  9. Oh, yummy, yummy, Linda! I am sure you could find yellow cornmeal in any store in New England…I know it’s not quite the same as grits!
    Have a great week.

    1. For those non grits eaters, pasta or rice would probably work, too.

  10. Mmm. . . it looks delicious. When I visit the South, I often enjoy eating shrimp and grits in restaurants. I’ll have to try this sometime.

    1. I’ve never seen lobster and grits on a menu, but I’m sure someone must have it.

  11. Looks delicious Linda!

    Unfortunately for me, it appears I’ve developed an allergy to shellfish and fish😔

    Sent from my iPhone🌴♻


    1. What a bummer. Does that mean no more gumbo?

  12. Will def try this soon. We brought grits back from Beaufort, SC.

    1. You’re gonna like it,especially with SC grits!

  13. Funny, how we take grits for granted in the south. This looks delicious. Of course, I would love to have lobster like a staple as you do in Maine.

    We had hamburgers yesterday!! They were good but your food sounds much better.

    1. With so much fresh seafood available, it’s just hard not to eat as much as possible while we are here.

  14. Celia Stewart July 4, 2014 — 6:35 pm

    I forgot an ear of corn in the recipe

    Sent from my iPhone


  15. Looked mighty yummy, Lulu. Happy 4th to you and your family!🎆🎇

  16. Oh this looks so delicious! I can’t wait to try the recipe.
    Have a Happy 4th of July!

    1. I’m betting you will enjoy it, and if you add your own touches, be sure to let me know.

  17. Celia Stewart July 4, 2014 — 4:41 pm

    Delicious! I made a shrimp pasta the other night that was simple & good, you could substitute lobster. 1 yellow squash 1 zucchini a bit of onion 1 clove garlic 1/2 jalapeño dash of red pepper flakes butter white wine fresh wild caught shrimp (1/2 lb. peeled & cleaned) goat cheese – plain Cut up all the veg. & sauté until barely tender in some butter add some white wine & put in the shrimp and a little more butter after about 2 or 3 minutes add bits of goat cheese & serve over pasta. let me know if you try it! D.

    1. Sounds like this might work for tomorrow night. Not too hard to fix either….I like that.

Leave a Reply to lulu Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close