In a saucepan over medium high heat add olive oil, bell pepper, shallots, salt and pepper. Cook stirring for 1-2 minutes.
Fold in warm cheddar grits to the vegetable mixture followed by the lobster stock.
In a saucepan over medium heat add butter, Cajun seasoning, and the water. Bring to a simmer.
Add lobster tails and poach until tails have turned reddish pink and curl.
Remove the tails from the poaching liquid rest for 1 minute.
Portion grits into a pasta bowl then top with the poached lobster tail.
Drizzle some of the poaching liquid over the top and garnish with chives then serve.
Ingredients
2 ea. Bay Winds® Lobster, Tail(s), cold, 5-6 oz., thawed out of the shell
2 tbsp. Ridgecrest® lobster base, prepared with water
8 oz. water
1 1/2 cups West Creek® cheddar grits bag, prepared
1/2 cup Magellan® Cajun seasoning
1/2 lb. Nature's Best Dairy® Butter, Unsalted
1/2 ea. Peak Fresh Produce® Pepper(s), Green Bell, small dice
2 ea. Peak Fresh Produce® Chives, Fresh, chopped for garnish
1/2 ea. Peak Fresh Produce® Shallot(s), minced
1 1/2 tbsp. Peak Fresh Produce® Celery, Stalk(s), small dice
