Charred Heirloom Lobster & Grits Recipe

Prepare Lobster Tails

If using live lobster tails, steam or boil 4 tails 3–4 minutes until just cooked through; if using cooked lobster meat, confirm chilled and ready. Cool slightly, split shell lengthwise and remove meat from shell keeping large pieces intact. Pat meat dry with paper towel.

Marinate

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Toss lobster pieces gently to coat and let sit 10 minutes at room temperature.

Char

Heat a heavy skillet or cast-iron grill pan over high heat until smoking. Add a light brush of oil to the pan. Sear lobster meat 1–2 minutes per side until edges char lightly and meat is opaque and just cooked (internal temp ~135–140°F / 57–60°C). Remove from heat and set aside to rest 2 minutes.

Make Herbed Goat Cheese

In a small bowl combine 6 oz goat cheese with 2 tbs minced chives, 1 tbs chopped parsley, 1 tsp minced thyme, 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tsp lemon zest. Beat with a fork until smooth and cohesive. If too stiff, stir in 1–2 tsp water or milk to reach a spreadable consistency.

Prepare Spicy Honey

Stir together 3 tbs mild honey, 1 tbs hot honey (or honey with chili), and 1/2 tsp crushed red pepper flakes in a small bowl. Taste and adjust heat — reserve 1 tbs for finishing drizzle and keep the rest for serving alongside the goat cheese.

Combine for Serving

Spoon or dollop the herbed goat cheese onto a small plate or directly onto the hot grits before plating. Drizzle some of the spicy honey over the cheese and reserve extra to drizzle over the lobster at the end.

Boil Liquids

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp kosher salt.

Cook Grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the mixture simmers gently. Cook uncovered, stirring frequently (every 2–3 minutes) to prevent sticking, for 25–35 minutes until grits are tender and thickened. If mixture becomes too thick, stir in up to 1/2 cup additional water or milk as needed.

Finish with Cheese & Butter

Off the heat, stir in 3 tbs unsalted butter, 2 oz cream cheese, 1 cup grated sharp white cheddar and 1/4 cup grated pecorino. Add 1/2 tsp black pepper and optional 1/4 cup heavy cream for extra richness. Adjust salt to taste. Keep warm.

Portion: Spoon warm cheesy grits into 4 shallow bowls (about 1/2 cup to 3/4 cup per serving depending on desired portion).

Top each bowl with a generous dollop (about 1.5 oz) of the herbed goat cheese, using the reserved spicy honey to drizzle over the cheese.

Arrange charred lobster pieces over the grits on each bowl. Drizzle remaining spicy honey lightly over the lobster for a sweet–heat finish. Scatter chopped parsley and microgreens over the top, and serve with lemon wedges on the side.

Serve immediately while grits and lobster are hot. Recommend passing extra hot honey at the table.