Light Em Up Lobster N' Grits Recipe
Anson Mills Cheesy Grits, Cornmeal Fried Main Lobster Tail, N'awlins BBQ Sauce
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Ingredients
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Cheesy Anson Mills Grits
Cornmeal-Fried Main Lobster Tail
N'awlins BBQ Sauce (Creole-Style)
Finishing & Garnish
Method
Cheesy Anson Mills Grits
- 1
Bring liquid to a boil
In a medium heavy-bottomed saucepan, bring 4 cups water (or chicken stock) to a rolling simmer over medium-high heat.
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Simmer and stir
Cook the grits, uncovered, stirring frequently with a wooden spoon to prevent sticking, until tender and thickened, about 25–30 minutes (Anson Mills stone-ground grits take longer than instant). If the mixture thickens too much, stir in up to 1/2 cup additional hot water or milk to reach desired consistency.
- 4
Enrich and season
Stir in 1 cup whole milk, 2 tbsp unsalted butter, 1 cup grated sharp cheddar, and 1 tbsp grated Parmesan. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If you like a touch of heat, add hot sauce to taste.
- 5
Hold warm
Keep the grits over the lowest heat or in a warm oven (200°F / 95°C) covered, stirring occasionally while you prepare the lobster and sauce.
Cornmeal-Fried Main Lobster Tail
- 6
Prepare lobster tails
Using kitchen shears, cut down the top of each lobster shell lengthwise and carefully pry the shell open. Gently lift the meat out of the shell, keeping the tail connected at the base, and lay the meat on top of the shell (butterfly). Pat the lobster meat dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.
- 7
Set up breading station
In one shallow bowl combine 1/2 cup all-purpose flour. In a second bowl whisk 1 beaten egg with 1/2 cup buttermilk. In a third shallow bowl combine 3/4 cup fine yellow cornmeal, 1/4 cup panko (optional), 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp Cajun seasoning; stir to combine.
- 8
Bread the lobster
Working one tail at a time, dredge each butterflied lobster tail first in flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press into the cornmeal mixture to coat evenly. For a thicker crust, repeat the egg and cornmeal step once more.
- 9
Heat oil
In a large heavy skillet (cast-iron recommended) heat about 1 cup neutral oil over medium-high heat until shimmering and 350°F (175°C) if using a thermometer. There should be enough oil to shallow-fry the tails (about 1/4–1/2 inch depth).
- 10
Fry lobster
Carefully place the breaded lobster tails, meat side down first, into the hot oil. Fry 2–3 minutes per side, flipping once, until the crust is golden-brown and the lobster meat registers 135–140°F (57–60°C) and is opaque. Avoid overcooking—lobster continues to cook slightly after removal. If tails are very large, fry a little longer and finish in a 350°F oven for 3–4 minutes.
- 11
Drain and rest
Transfer fried lobster tails to a wire rack set over a sheet pan or to paper towels to drain for 2 minutes. Brush lightly with 2 tbsp melted butter and season with flaky sea salt and cracked black pepper. Keep warm.
N'awlins BBQ Sauce (Creole-Style)
- 12
Sauté aromatics
In a small saucepan over medium heat, warm 1 tbsp vegetable oil. Add 1/4 cup finely minced onion and sauté until soft and translucent, about 3–4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.
- 13
Build the sauce
Stir in 1/2 cup ketchup, 1 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tbsp packed brown sugar, 1 tsp Worcestershire sauce, 1 tsp Creole or hot sauce, 1/2 tsp smoked paprika and 1/2 tsp Cajun seasoning. Stir to combine.
- 14
Simmer and finish
Bring the sauce to a gentle simmer and cook 4–6 minutes to meld flavors. If the sauce is too thick, whisk in up to 2 tablespoons of hot water to reach a pourable but spoonable consistency. Taste and adjust sweetness, acid, or heat as needed. Stir in 1 tbsp chopped fresh parsley if using. Keep warm.
Plating & Finish
- 15
Portion grits
Spoon a generous bed (about 1 cup) of cheesy Anson Mills grits onto each warmed plate or shallow bowl.
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