Lobster Tempura with Carolina Plantation Grits

Submitted by CPR Family

Serves 4

The Grits

  • 2 tbsp. butter
  • 2 cups chicken stock
  • 1/2 cup Carolina Plantation Stone-Ground Grits (white or yellow)
  • 1 cup heavy cream
  • Salt and freshly ground white pepper
  • 1 tsp. grated lemon zest

The Lobster

  • 2-3 cups vegetable oil
  • 1 2-lb. steamed lobster, meat removed from shell
  • Salt and freshly ground white pepper
  • 1 cup flour
  • 1 cup heavy cream

Instructions for grits:

  • Put butter and stock in a heavy-bottomed pot and bring to a boil over medium-high heat.
  • Slowly add grits, stirring with a wooden spoon until liquid returns to a boil.
  • Reduce heat to low and simmer, stirring often, until thick and most of stock has been absorbed, about 15 minutes.
  • Add 1/2 cup of the cream and simmer for 10 minutes; repeat with remaining 1/2 cup cream.
  • Season to taste with salt and pepper.
  • Fold in lemon zest just before serving.

Instructions for lobster:

  • Heat oil in a small pot over high heat to 375° on a candy thermometer.
  • Meanwhile, halve tail lengthwise, then cut crosswise into 6 pieces.
  • Season claws and tail pieces with salt and pepper; dredge in flour, then in cream, then in flour.
  • Fry until golden, 1-2 minutes.
  • Serve lobster on grits, with chopped tomatoes and tarragon butter sauce, if you like.