Can I make the tomato gravy ahead of time?

Yes. Prepare the gravy up to 1 day ahead and refrigerate. Reheat gently on the stovetop before serving. The flavors deepen when made ahead.

How do I know when the lobster tail is cooked through?

The meat should be opaque and firm, not translucent. Lobster tail typically takes 8–10 minutes sautéed in butter over medium-high heat.

What can I substitute for lobster tail?

Large shrimp, crab claw meat, or scallops work well. Adjust cooking time—shrimp and scallops cook faster (3–4 minutes).

Can I use stone-ground grits instead of quick-cooking?

Yes, but stone-ground grits require longer cooking (30–45 minutes) and more liquid. Stir frequently to avoid lumps.

How should I store leftovers?

Store grits and gravy separately in airtight containers for up to 3 days. Reheat grits with a splash of milk; store lobster separately and reheat gently to avoid overcooking.

Lobster and Grits with Tomato Gravy

Name: Lobster and Grits with Tomato Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb lobster tail; 2 cups milk; 1 tbsp chicken bouillon powder; 1 cup quick-cooking grits; 7 tbsp unsalted butter, divided; 1 medium yellow onion, diced; 6 cloves garlic, minced and divided; 2 (28 oz) cans diced tomatoes; 1 (8 oz) can clam juice; 1 lemon, for juice and zest; 2 tbsp fresh parsley, chopped; 2 tbsp fresh chives, chopped; 1/2 lb andouille sausage, sliced (optional)

CookOSBeta

Lobster and Grits with Tomato Gravy | CookOS

Ingredients

1 lb lobster tail
2 cups milk
1 tbsp chicken bouillon powder
1 cup quick-cooking grits
7 tbsp unsalted butter, divided
1 medium yellow onion, diced
6 cloves garlic, minced and divided
2 (28 oz) cans diced tomatoes
1 (8 oz) can clam juice
1 lemon, for juice and zest
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1/2 lb andouille sausage, sliced (optional)optional

13 Ingredients

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Instructions

1
Bring a large pot of water to a boil. Add the lobster tail and cook for 5-7 minutes, or until bright red and cooked through. Immediately transfer the lobster to an ice bath to stop the cooking process.
2
Once cool enough to handle, remove the lobster meat from the shell. Reserve the shells for the gravy. Chop the lobster meat into bite-sized pieces and set aside.
3
To make the tomato gravy, melt 1 tablespoon of butter in a saucepan over medium heat. Add the diced onion and 4 cloves of minced garlic, and sauté until softened and fragrant.
4
Pour in the diced tomatoes and clam juice. Add the reserved lobster shells to the pot, stir to combine, and bring to a simmer. Reduce heat and let it simmer gently while you prepare the other components.
5
To cook the grits, bring the milk to a simmer in a separate large pot. Whisk in the chicken bouillon powder, then slowly whisk in the grits to prevent lumps. Cook, stirring frequently, until thickened according to package directions. Stir in 2 tablespoons of butter until melted.
6
In a separate skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 2 cloves of minced garlic and cook for 30 seconds until fragrant. Squeeze in the juice of half a lemon and stir in the chopped parsley.
7
Add the chopped lobster meat to the skillet and toss to coat in the garlic butter sauce. Cook for just 1-2 minutes until the lobster is heated through.
8
To serve, remove the lobster shells from the tomato gravy. Spoon a generous portion of grits onto each plate. Top with the tomato gravy, followed by the sautéed lobster.
9
Garnish with fresh chopped chives and lemon zest before serving.