Lobster Tempura with Grits

You can embellish this dish with tomatoes and tarragon butter sauce.

Lobster Tempura with Grits
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Yield: serves 4

For the Grits

  • 2 tbsp. butter
  • 2 cups chicken stock
  • 12 cup stone-ground grits
  • 1 cup heavy cream
  • Salt and freshly ground white pepper
  • 1 tsp. grated lemon zest

For 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


  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 12 cup of the cream and simmer for 10 minutes; repeat with remaining 12 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.