Lobster and Grits with Tomato Gravy

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.

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.

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.

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.

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.

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.

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.

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.

Garnish with fresh chopped chives and lemon zest before serving.