In a saucepan, bring water and salt to a boil. Stir in the castle valley red grits and reduce heat to low. Cover and cook for about 20-25 minutes, stirring occasionally until thick and creamy. Keep warm.

Cook the Shrimp and Sausage

Sauté the Sausage and Shrimp

In a large skillet, heat olive oil over medium heat. Add sliced andouille sausage and cook until browned. Add minced garlic and cook for 1 minute. Next, add the shrimp and cherry tomatoes, season with salt and pepper, and cook until shrimp are pink and cooked through (about 3-5 minutes).

Make the Lobster-Basil Cream

Prepare the Cream Sauce

In a small saucepan, heat the heavy cream over medium heat. Stir in the lobster meat, chopped basil, and lemon juice. Simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Cook for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain.

Assemble the Dish

Serve

In a bowl, layer the creamy grits, followed by the shrimp and sausage mixture. Drizzle with the lobster-basil cream and top with a poached egg. Garnish with additional basil if desired.