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