Lobster Shrimp & Grits Recipe

Toast and simmer grits

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Stir in 1 cup stone-ground grits slowly to avoid lumps. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender, about 20–25 minutes (check package for exact timing). If the grits become too thick, stir in up to 2–4 tablespoons extra milk or water.

Finish grits

When grits are creamy and tender, stir in 3 tbs unsalted butter, 1 cup grated sharp cheddar, 1/4 cup finely grated parmesan, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep covered on the lowest heat setting and stir occasionally while you prepare the seafood so they stay warm and creamy.

Prepare seafood

Pat lobster meat and shrimp dry with paper towels. Season both with 3/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp paprika and 1/8 tsp cayenne (adjust cayenne to taste). Toss gently to coat.

Sear shrimp and lobster

Heat 1 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat until butter foams. Add minced garlic (2 tsp) and cook 20–30 seconds until fragrant (don’t brown). Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through; remove shrimp to a plate. Add lobster pieces to the same skillet and sear 1–2 minutes per side until opaque and slightly golden; remove and keep warm with the shrimp. Squeeze 1 tbs lemon juice over the cooked seafood.

Make sauce

Lower heat to medium and add 1 tbs unsalted butter to the skillet. Add 1 tbsp finely minced shallot and 1 tsp minced garlic; cook 1–2 minutes until translucent but not browned. Stir in 1 tbsp tomato paste and cook 30–45 seconds to deepen flavor. Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up brown bits, and simmer 1–2 minutes to reduce slightly.

Finish sauce

Stir in 1/4 cup heavy cream, 1/2 tsp Dijon mustard, 1/2 tsp Creole seasoning, and 1/2 tsp Worcestershire sauce. Cook gently 1–2 minutes until sauce thickens slightly. Taste and adjust seasoning. Return shrimp and lobster to the skillet and toss in the sauce to warm through (30–60 seconds). Stir in 1 tbsp chopped fresh parsley and 1 tbsp chopped chives (if using).

Divide warm cheesy grits between two shallow bowls (or four smaller servings). Spoon the lobster and shrimp with the Creole-style sauce over the grits. Garnish with extra chopped parsley, lemon wedges, and a few drops of hot sauce if desired. Serve immediately.