Lobster Tempura with Grits
SERVES 4
You can embellish this dish with tomatoes and tarragon butter sauce.
FOR GRITS:
2 tbsp. butter
2 cups chicken stock
1/2 cup stone-ground grits
1 cup heavy cream
Salt and freshly ground white pepper
1 tsp. grated lemon zest
FOR 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
1. 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.
2. 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.
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