lobsters and separate meat from shells, reserve meat for alternate purposes at
a later time. Remove liver and face of lobster body. In a large
pot, boil cleaned lobster bodies with bay leaves and wine for two- three hours,
and then strain lobster shells, bodies, and bay leaves from your now existing
stock. With strained stock over medium heat, slowly add a cornstarch rue
to reach a thick gravy-like consistency. Set stock aside.
large sauté pan melt butter and brown minced garlic and shallots, deglaze with
Chardonnay, and then add minced carrots and stock previously created.
Cook until ingredients are thoroughly blended.
large pot, bring to low boil Half & Half and Heavy Cream. Once at
heat, add ingredient mixture from large sauté pan with fresh Basil, Parsley and
Salt & Pepper to taste. Cook on low heat for two hours. Remove from
medium pot bring Heavy Cream to a boil; add Grits, Butter, and Salt &
Pepper to taste. Cover and reduce heat to low. Continue cooking for eight
to ten minutes. Set aside.
Reduced Lobster Cream with Shrimp:
large sauté pan combine butter and garlic and cook to golden brown then add
shrimp and deglaze with Chardonnay. Season with Parsley, Lemon Basil,
Thyme, and Oregano and then add onions, tomatoes, and lobster cream.
Reduce to a low heat and add Parmesan Cheese. Reduce mixture until a
gravy-like consistency has been achieved.
grits in center of plate and top with Reduced Lobster Cream and Shrimp.
Garnish with Fresh Parsley, Parmesan, and Julienned Green Onion. Serves Six.