Spiny Lobster With Coconut Grits Recipes

CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER

Steps:

• In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.;
• Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.)
• While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking.
• To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.

SPINY LOBSTER WITH COCONUT GRITS

Steps:

• Remove the tail meat from the shells. Save the lobster shells and bodies to make a stock. Cut into 2" to 3" pieces and season with salt.
• Preheat two tablespoons of butter in a large frying pan over medium-high heat. Once the butter foams, add the onion and bell pepper. Saute for 4 to 5 minutes until soft, then add the garlic and ginger. Cook an additional minute, then stir in lime juice, stock, white sugar, and tomato paste. Bring to a gentle boil and cook to reduce for 3 to 4 minutes.
• Turn the heat to the lowest setting and let it cool until it no longer bubbles but is still hot. Add the remaining butter. Shake the pan vigorously until the butter melts and emulsifies with liquid to create a sauce. Taste and season as needed.
• Add the lobster, cover, and cook for 3 to 5 minutes, stirring occasionally. It should be cooked all the way through, have a bouncy texture like shrimp, but do not overcook. Serve immediately over coconut grits with fresh herbs or microgreens.
• Coconut Grits
• Add the coconut water and coconut milk to a large saucepan. Bring to a boil and whisk in the grits.
• Reduce the heat to a gentle simmer and cook for 15 to 20 minutes, until thickened. Stir occasionally to keep grits smooth and season to taste.