Lobster and Grits with Chorizo

Rich and decadent, this recipe raises the bar on shrimp and grits by substituting lobster and adding two kinds of cheese and chorizo.

• Preparation Time: 15 mins
• Cooking Time: 47 mins
• Total Time: 1 hr 2 mins
• Calories: 562 Calories

Ingredients

• ¼ cup butter
• ¾ teaspoon salt
• 2 tablespoons butter
• 3 cups water
• salt and ground black pepper to taste
• 3 cups chicken broth
• 1 teaspoon chopped garlic
• 4 ounces shredded sharp Cheddar cheese
• vegetable oil
• 1 small shallot, minced
• 4 ounces shredded Gouda cheese
• 1 ½ cups old-fashioned grits
• 6 ounces fresh pork chorizo (Mexican style)

Recipe Instructions

Step 1

Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

Step 2

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.

Step 3

Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 8x10-inch baking dish.

Step 4

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.

Step 5

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.

Step 6

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.