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.

A Grits Recipe, by Amanda
Creamy Chevre & Rosemary Grits

1/2 tsp canola oil
2 cloves garlic, minced
1 tsp fresh rosemary, minced
1 cup whole milk
1 cup water
1/2 cup yellow corn grits
3 oz chevre, crumbled
kosher salt and freshly cracked black pepper

Start the grits: Place a small pot over medium-low heat. Add 1/2 tsp of canola oil to the pot. Once the oil has preheated add the minced garlic and rosemary. Saute the garlic for 1-2 minutes, while stirring. Add the milk, water and a liberal pinch of kosher salt and freshly cracked black pepper to the pot. Stir.

Raise the heat to medium high. Bring the liquid just to a boil, stirring occasionally and scraping the bottom to make sure the milk doesn't burn. When the milk/water mixture is about to reach a boil it will begin to froth up rapidly. At this point begin whisking the liquid. Slowly pour in the grits while continuing to whisk.

Reduce heat to low. Simmer the grits over low heat, stirring occasionally, until most of the water has been absorbed and the grits are creamy and tender. Add the crumbled chevre to the grits. Stir to melt the cheese. Once the cheese has completely melted, taste the grits. Adjust the seasoning as desired with kosher salt and freshly cracked black pepper. Serve immediately. Enjoy!

A Tomato Recipe, by Amanda
Oven-Dried Grape Tomatoes

1 pint grape tomatoes, cut in 1/2 lengthwise, assorted colors if available
1 tbsp canola oil
2 cloves garlic, roughly chopped
1/4 tsp dried basil
1/4 tsp dried oregano
kosher salt and freshly cracked black pepper

Preheat oven to 200 degrees. In a glass or ceramic baking dish, place the halved tomatoes, garlic, oil, and dried herbs. Sprinkle lightly with kosher salt and freshly cracked black pepper. Gently toss the ingredients to more evenly distribute the seasonings. Arrange the tomatoes so the cut-side faces up.

Roast the tomatoes at 200 degrees for 3-5 hours until most of the water in the tomatoes has evaporated but there is still a decent moisture and chew to the tomatoes. Cooking times will vary depending on the size of the tomatoes. Enjoy!

A Lobster Recipe, by Amanda
Lobster in Prosecco Butter Sauce

1 tsp canola oil
1/2 red onion, thinly sliced
1 clove garlic, minced
1/2 tsp fresh rosemary, minced
1 cup prosecco or dry sparkling wine
2 tbsp unsalted butter, chilled and cut in cubes
1 1/2 tsp sambal oelek (or less if you don't like spicy food)
1 cup oven roasted cherry tomatoes (recipe follows)
2 cups cooked & shelled lobster claw & knuckle meat
2 green onions, thinly sliced
kosher salt and freshly cracked black pepper

Preheat a saute pan over medium heat. Add canola oil to the pan to preheat. Once the oil is hot add the red onion to the pan. Saute for about 5 minutes until the onion is tender, stirring occasionally. Add the garlic and rosemary to the pan, stir and saute for another 1-2 minutes.

Add the prosecco to the pan. Scrap the bottom of the pan to release any delicious brown bits stuck to the bottom. Raise the heat to medium-high. Reduce the prosecco until there is approximately 1/4 cup of liquid left in the pan.

Reduce the heat to low. Slowly whisk in 1 cube of butter at a time, stirring until the butter has completely melted and has been incorporated before adding another piece of butter. Repeat this process until all of the butter has been incorporated. Next, stir in the sambal oelek.

Add the oven roasted grape tomatoes, lobster meat and green onions to the pan. Stir gently to combine. Warm the cooked lobster meat in the sauce over low heat for 5-10 minutes until heated through. Serve over chevre grits. Enjoy!

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 :-P

  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.

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