Chanterelle mushrooms, cleaned
and cut into wedges
1
lb.
Shallots,
finely diced
4 Tbsp.
Garlic,
minced
1 Tbsp.
Thyme,
chopped
1
Tbsp.
Bay
leaf
1 ea.
White
wine
2
cups
Maine lobster
stock
6
cups
Cornstarch
slurry (1 tablespoon water mixed
with 1 tablespoon starch)
1-2
tsp.
Oven-dried tomatoes, quartered
16
ea.
Parsley,
chopped
2
Tbsp.
Salt
and pepper
to
taste
For
the grits
Butter
2
Tbsp.
Garlic
cloves, minced
2
ea.
Green
onions, chopped
4
ea.
Thyme,
chopped
2
tsp.
Grits
1½ cups
Chicken
stock
6
cups
Heavy
cream
½ cup
Salt,
pepper, and hot sauce
to
taste
Lemon
wedges
as
needed
Method
1.
Heat the bacon in
a large saucepot. Cook until the fat
is rendered and the bacon is crisp.
Remove the bacon, leaving the rendered
fat in the pan. Add the oil and the
mushrooms and turn up the heat. Sauté
until the mushrooms are golden brown.
Add the shallots, garlic, thyme, and
bay leaf. Cook over medium heat for
about 1 minute. Deglaze with white
wine and reduce by three-quarters.
Add the stock and bring to a simmer.
Let reduce until slightly thickened
to light sauce consistency (if sauce
remains too thin, Drizzle in the cornstarch
slurry and stir until thickened).
Add the Maine lobster meat, tomatoes,
and parsley. Bring to a simmer and
adjust the seasoning.
2.
To
make the grits: melt butter
in heavy large saucepan over medium
heat. Add garlic, green onions, and
chopped thyme. Sauté until
onions wilt, about 2 minutes. Add
grits and stir 1 minute. Whisk in
the chicken stock and simmer until
liquid is absorbed and grits are thick
and tender, stirring occasionally,
about 8 minutes. Whisk in the cream,
salt, hot pepper sauce, and black
pepper. Cook until the consistency
is thick, but moist. Hold warm.
3.
To
serve: place the grits
in the center of the soup plate. Make
an indentation in the center. Pour
the stew in the indentation and garnish
with a claw and a sprinkle of fresh
parsley. Serve with lemon on the side.
Click here to download the PDF
