Creamy Grits with Bahamian Rock Lobster (Robert Irvine) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
8 cups (2 quarts) lobster or seafood stock |
1/2 teaspoon salt |
2 bay leaves |
1 1/2 to 2-pounds rock lobster meat |
4 to 6 slices bacon, chopped |
1 pound mushrooms, cleaned and quartered |
1 large onion, finely diced |
2 cloves garlic, minced |
1 tablespoon chopped fresh thyme leaves |
1 (8-ounce) jar sun-dried tomatoes, chopped |
2 tablespoons chopped parsley leaves |
1 cup white wine |
salt and freshly ground black pepper |
1/4 cup butter (1/2 stick) |
2 cloves garlic, chopped |
1 small bunch scallions or chives, chopped |
2 cups corn grits |
1 lime, juiced |
1/2 cup grated parmigiano-reggiano |
6 sprigs parsley, for garnish |
6 lemon wedges |
Directions:
1. Grits:
2. In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.
3. For the grits:
4. Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.)
5. While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking.
6. To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.
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