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| Lobster and Grits with Chorizo |
"Rich and decadent, this recipe raises the bar on shrimp and grits by substituting tender lobster and a mix of cheeses and chorizo."
Ingredients :
- 3 cups water
- 3 cups chicken broth
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1 1/2 cups old-fashioned grits
- vegetable oil
- 6 ounces fresh pork chorizo (Mexican style)
- 1/4 cup butter
- 1 small shallot, minced
- 1 large uncooked lobster tail, meat removed from shell and cut into 1/2-inch pieces
- 1 teaspoon chopped garlic
- 4 ounces shredded Gouda cheese
- 4 ounces shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H2M |
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- Bring water, broth, 2 tablespoons butter, and salt to a boil in a heavy saucepan. Stir in grits. Reduce heat to low. Cover and simmer, stirring occasionally, until water is absorbed and grits are a thick consistency, about 15 minutes. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 8x10-inch baking dish.
- Heat a skillet over medium-high heat. Add chorizo; cook and stir, breaking into small pieces, until crisp, 8 to 10 minutes. Remove from pan with a slotted spoon and drain on paper towels.
- Heat 1/4 cup butter in a pot. Add shallot; cook and stir until shallot softens and butter is bubbly, 2 to 3 minutes. Add lobster and garlic. Cook just until lobster turns opaque, 2 to 3 minutes. Remove from heat.
- Whisk shredded Gouda cheese and Cheddar cheese into the grits. Add chorizo, salt, and pepper. Pour into the prepared baking dish. Top with lobster, shallots, and pan drippings.
- Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.
Notes :
- You could substitute bacon for the chorizo. I recommend cooking the chorizo until is very dry. I drain mine twice to get it very crispy (I learned this from my friend Chrissy)!
- If you can't get one big lobster, go for two small ones. Don't skimp on the lobster. Shrimp could also be subbed.
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