For the grit cakes fold the warm grits with rosemary and cheddar cheese. Spread this onto a sheet pan lined with parchment paper. Refrigerate for 1-2 hours to set up.
Once grits are firm use a mold to cut circle grit cakes for service.
Warm butter flavored oil in a sauté pan or griddle over medium high heat. Add six grit cakes and cook for 1-2 minutes per side to brown. Reserve for plating.
In a saucepan over medium heat add cream, spinach, garlic, eighth of a teaspoon of salt and pepper. Simmer for 8-10 minutes or until it reduces by 1/2. Transfer this mixture to a blender. Add tarragon and thyme then puree. The sauce will turn green in color. You can strain this sauce for a refined presentation. Reserve warm for plating.
In a sauté pan over medium heat melt butter then add eighth of a teaspoon of salt, eighth of a teaspoon of black pepper, garlic, lemon juice and lemon zest. Cook for 1-2 minutes. Add lobster meat and gently toss to warm and coat about 2 minutes.
Place a caramelized grit cake in the center of plate. Top with 2 oz. of cooked lobster claw and knuckle meat. Ladle 1-2 ounces of spinach crème over the corner of the grit cake and onto the plate then serve.
Ingredients
1 lb. Bay Winds® lobster claw and knuckle meat
1 1/2 tsp Peak Fresh Produce® Garlic, minced
1 ea. Peak Fresh Produce® Lemon(s), juice and zest
1/8 tsp West Creek® sea salt kosher
1/8 tsp Magellan® Black Pepper, ground
1/4 lb. Nature's Best Dairy® Butter, Unsalted
1 ea. West Creek® cheddar grits bag, warmed
1/4 cup Peak Fresh Produce® Rosemary, Fresh, chopped
1 cup West Creek® cheese cheddar, feather shredded
