Lobster, Shrimp and Gluten free Yellow Stone-Ground White Cheddar Grits

Name: Lobster, Shrimp and Gluten free Yellow Stone-Ground White Cheddar Grits
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Micro greens of choice, as needed; Stone-Ground White Cheddar Grits; Lobster tail shells; Crisped Bacon; Lobster and Shrimp; ½ teaspoon hot sauce (Tabasco brand or Sriracha preferred); 1 cup seafood or vegetable stock; 4 scallions, thinly sliced; Freshly ground black pepper, to taste; 2 ounces herb butter (use preferred recipe); 2 garlic cloves, finely chopped; 1 cup assorted bell peppers, chopped; 1 large shallot, finely chopped; Creole seasoning, as needed (Chef Creole brand preferred); ½ cup white wine; ½ cup tomato juice; 1 bay leaf Thyme, as needed; 1 cup andouille sausage, chopped; 1 pound large shrimp (you will need 16), peeled and deveined, tail on; 2 tablespoons fresh pressed virgin herbed coconut oil (if available) or extra-virgin olive oil; 4 slices apple wood smoked bacon; All-purpose seasoning, as needed (Lowry’s or McCormick’s are popular supermarket brands); Claw and tail meat of 2 Maine lobsters, cleaned, cut into medium pieces, tail shells split lengthwise saved for the sauce and Assembly; Himalayan pink salt, to taste; 1 cup Wisconsin white cheddar cheese, grated; 1 cup vegetable stock; 1 cup heavy whipping cream; 2 tablespoons fresh pressed virgin coconut oil or extra-virgin olive oil; 3 cups gluten free yellow stone-ground grits

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Stone-Ground White Cheddar Grits

3 cups gluten free yellow stone-ground grits
2 tablespoons fresh pressed virgin coconut oil or extra-virgin olive o

Americas
United States
Main course

Method

Stone-Ground White Cheddar Grits

In a 2 quart saucepan bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Add