lobster and chevre grits

Succulent Lobster & Creamy Chevre Grits

Forget shrimp and grits. There's a better shellfish in town!
Eater rating: 4.8 / 5  4.8

We’re eating lobster claw meat with oven-dried baby heirloom tomatoes in a rich prosecco butter sauce on a bed of creamy rosemary, garlic and chevre yellow corn grits.

Earlier this summer I heard a piece on NPR that the price of lobsters was so low that Lobstermen were selling their product directly to consumers in order to make enough to get by. This made me both saddened and reeeeaaaally hungry for some lobster! It might have taken me a while to actually get off of my laurels and acquire said lobster – but eventually it did happen.

This meal is exactly what I was dreaming of all of those weeks ago. Succulent lobster meat sitting in a pool of buttery sauce. MMMMM. I said MMMMMMM MMMMMMM. Seriously, if I lived in Maine I would eat lobster every week (cholesterol levels be damned)! I know we can get spiny lobsters here (who don’t have any claws!) but they just don’t taste the same to me. If you have the chance to get your hands on some lobster, I suggest you use the claw meat for this recipes. It was sooooo worth the indulgence.

13 comments so far:

  1. maggie says:

    This sounds incredible. Lobsters are cheap right now, I’m very tempted to make this!

  2. Marianne says:

    My family does live in Maine and we have lobster every time I go home. We’ll have to try this. I hope you made good use of the tail and body meat as well.

  3. husband says:

    That lobster looks absolutely gorgeous. I mean absolutely perfect. And I’ve a soft spot for proseco and cava… They are my sparkling wines of choice recently to avoid the markups on champagne or cali sparkling. So double steal given the price of lobster being down.

  4. This sounds absolutely amazing! I don’t know if I’ll ever drum up the courage to actually prepare lobster on my own, but I’m quite sure I’d enjoy eating this nonetheless.

  5. Lobster doesn’t normally tempt me but Oh. My. God those grits sure did! It looks & sounds scrumptious.

  6. Tyler says:

    I didn’t eat much lobster growing up in south louisiana, but they are incredibly delicious. Nearly as tasty as crawfish 😛

  7. Chel says:

    This is such a beautiful dish!

  8. Bobby says:

    Actually, Lobster, at least Homarus americanus, is pretty low in cholesterol. Maybe you should read the secret lives of Lobsters. A pretty good book and it talks about lobster sex.

  9. Looks yummy. Here’s the facts on cholesteral in lobster and overall lobster nutrition.

  10. Vettie says:

    Okayyyyyyyyyyyyyy to the nth!
    This presentation rivals the Bearnaise butter poached lobster and shrimp on ribeye steak I made on a recent camping trip. Yes I “cheated by doing half my prep at home and using my handy dandy Coleman Xtreme cooler well to the extreme ;).

    Glad I stumbled onto your blog. :)

  11. Amanda says:

    Thanks, Maggie! I hope you grab up some lobster’s while they’re still cheap.

    Marianne – absolutely! that would be sacrelig to only utilize the claw meat. 😉

    Husband – EXACTLY! I can get a decent bottle of Prosecco so cheap it feels wrong. But still so tasty! 😉 I’ve been on a prosecco kick for about a year now.. hold on.. does that not make it a “kick”?

    You could totally do it, Kathy! Nothing to be afraid of. :-)

    Thanks so much, Amanda!

    WhatEVE, T! Lobster is better than crawfish.. imho. 😉

    Thanks, Chel!

    Thanks for the tip, Bobsters. I’ll be sure to check it out.. when i read a book next… considering i haven’t read anything off of the internet in AGES, it might not happen for a while though!

    Thanks, Lobster Queen!

    Vettie – you’re killing me with that description of the meal you made while camping! That sounds positively rich and de-freaking-licious!

  12. Cheila says:

    HOly crap n shoot. lobsta! we go to maine every summer and this year we didn’t go. reminded me of the lobster we missed. droooolz!!!!

  13. Colleen says:

    Hi! The lobster recipe sounds fab. We have been on a prosecco ‘kick’ for like 10 years – it’s a light, fun, bubbly drink that never gives headaches. THANK YOU ITALIANS! 😉

    Regarding grits – I was raised on polenta (um, same thing but you eat it as an italian family in upstate NY state!). LOVE the grits. A must-have.

    Anyway – wanted to let you know that the lobster recipe is showing posted on the epicurious site – exact same recipe but posted by a username that is not yours. You may want to write them to get your credit where credit is due. !!

    Going to try your recipe this week. Happy cooking – Colleen, Naperville, IL.