Lobster Tempura With Creamy Stone-Ground Lemon Grits
INGREDIENTS
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4 small fresh lobster tails pre-steamed 5 min. each
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1 medium sized green tomato, peeled, seeded, cut in cubes
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1 cup heavy cream
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1 cup all purpose flour
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salt to taste
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Fresh ground white pepper to taste
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2 cups white wine (Chardonnay)
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½ cup (noilly prat) French vermouth
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3 shallots, chopped fine
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1 large yellow tomato, peeled, seeded, and diced
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2 tablespoons fresh tarragon leaves (Mexican or French) salt to taste
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Fresh ground white pepper to taste
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½ cup unsalted butter, diced into small cubes
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2 ½ tablespoons unsalted butter
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2 1/4 cups chicken stock
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½ cup Charleston Grill stone-ground grits
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1 to 2 cups heavy cream
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salt and fresh ground white pepper, to taste
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1 teaspoon fresh lemon zest, chopped fine
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