Description
This Lobster and Grits recipe offers a fusion of Mexican and Cajun flavors, combining the richness of lobster with the comforting texture of cheesy bacon grits. A delightful main course that promises a burst of flavors in every bite.
Ingredients
Scale
Cheesy Bacon Grits:
- 8 thick-cut slices of bacon
- 1/2 onion, diced
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups water
- 3 cups chicken broth
- 2 Tbsp Phillips Seafood Seasoning
- 1 1/2 cup 5-minute quick grits
- 1 cup sharp cheddar, freshly shredded
Lobster & Veggies:
- 3 oz ancho chiles, destemmed & seeded
- 1 oz guajillo chiles, destemmed & seeded
- Water to steep chiles
- 1/8 cup bacon fat
- 2 ribs celery, diced
- 1.5 onion, slivered
- 1 green bell pepper, seeded & slivered
- 1 yellow or orange bell pepper, seeded & slivered
- 1.5 Tbsp dried oregano
- 3/4 cup chile purée (from Step 1 below)
- 1.5 cups chicken broth
- Salt, to taste
- Pepper, to taste
- 16 oz Phillips Lobster Claw & Knuckle
Instructions
- Cheesy Bacon Grits: In a saucepan, cook bacon until crisp. Remove, crumble, and set aside. In the same pan, sauté onion and garlic until translucent. Add water, chicken broth, and Phillips Seafood Seasoning. Bring to a boil, then whisk in grits. Cook until thickened, then stir in cheddar and crumbled bacon.
- Lobster & Veggies: In a bowl, steep ancho and guajillo chiles in water until soft. Blend into a purée. In a skillet, heat bacon fat and sauté celery, onion, and bell peppers. Add oregano, chile purée, and chicken broth. Simmer, season with salt and pepper. Add lobster and cook until done.
Notes
- You can adjust the spice level by adding more or less chiles.
- Fresh lobster works best for this recipe, but frozen can be used in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 1100mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg