CAROLINA PLANTATION

Submitted by CPR Family

Serves 4

The Grits

• 2 tbsp. butter
• 2 cups chicken stock
• 1/2 cup Carolina Plantation Stone-Ground Grits (white or yellow)
• 1 cup heavy cream
• Salt and freshly ground white pepper
• 1 tsp. grated lemon zest

The Lobster

• 2-3 cups vegetable oil
• 1 2-lb. steamed lobster, meat removed from shell
• Salt and freshly ground white pepper
• 1 cup flour
• 1 cup heavy cream

Instructions for grits:

• Put butter and stock in a heavy-bottomed pot and bring to a boil over medium-high heat.
• Slowly add grits, stirring with a wooden spoon until liquid returns to a boil.
• Reduce heat to low and simmer, stirring often, until thick and most of stock has been absorbed, about 15 minutes.
• Add 1/2 cup of the cream and simmer for 10 minutes; repeat with remaining 1/2 cup cream.
• Season to taste with salt and pepper.
• Fold in lemon zest just before serving.

Instructions for lobster:

• Heat oil in a small pot over high heat to 375° on a candy thermometer.
• Meanwhile, halve tail lengthwise, then cut crosswise into 6 pieces.
• Season claws and tail pieces with salt and pepper; dredge in flour, then in cream, then in flour.
• Fry until golden, 1-2 minutes.
• Serve lobster on grits, with chopped tomatoes and tarragon butter sauce, if you like.