Lobster Tempura With
Creamy Stone-Ground Lemon Grits
makes 4 servings
Chef Bob Waggoner, Charleston Grill
Lobster Preparation:
4 small fresh
lobster tails pre-steamed 5 min. each
1 medium
sized green tomato, peeled, seeded, cut in cubes
1 cup heavy
cream
1 cup all
purpose flour
salt to taste
Fresh ground white pepper to
taste
Remove the lobster meat from the shells. Salt and pepper
each tail and cut them in half lengthwise. Toss them each in the flour, then
the heavy cream, then back in the flour once again. Set aside.
For the
Yellow Tomato Tarragon Butter:
2 cups white
wine (Chardonnay)
½ cup (noilly
prat) French vermouth
3 shallots,
chopped fine
1 large
yellow tomato, peeled, seeded, and diced
2 tablespoons
fresh tarragon leaves (Mexican or French)
salt to taste
Fresh ground
white pepper to taste
½ cup
unsalted butter, diced into small cubes
In a small saucepan, heat the white wine, noilly prat, and
shallots together. Reduce to 3 tablespoons of liquid.
With a small whip, add the butter cubes a few at a time over
low heat. Whip slowly to emulsify the butter. Add salt and pepper to taste.
Add the fresh tarragon and yellow tomato just before serving.
For the
Grits:
2 ½
tablespoons unsalted butter
2 1/4 cups
chicken stock
½ cup
Charleston Grill stone-ground grits
1 to 2 cups
heavy cream
salt and
fresh ground white pepper, to taste
1 teaspoon
fresh lemon zest, chopped fine
Bring the chicken stock and butter to a boil in a
thick-bottomed saucepan. Stir in the grits and return to a boil. Reduce the
heat, allowing the grits to cook for another 15 minutes at a low boil, until
the grits are thick and have absorbed most of the chicken stock. Stir
occasionally to keep grits from sticking.
Add ½ cup of the heavy cream to the pot and reduce the
heat, allowing the grits to cook slowly for another 10 minutes. As the liquid
is absorbed, add more cream, cooking the grits until the desired consistency.
Add salt and pepper to taste, with a total cooking time of at least an hour.
The grits should be thick and full-bodied. Fold in the lemon zest just before
serving.
For the Presentation:
Drop the lobster
tails and tomatoes in a small deep fryer @ 375 °F for approximately 1 minute
until brown. Spoon 2 tablespoons of grits in a soup
bowl. Spoon a tablespoon of the yellow tomato tarragon
butter over the grits. Gently set the lobster tempura
and fried tomatoes on top of the grits.
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