Tempura fried Brazilian Lobster Tail over stone ground grits with Grilled asparagus and an oven roasted tomato and tarragon buerre blanc

This dish is a take on the food where I grew up! We are know for fresh local seafood, and of course Grits.  Its a little different, however there are some good flavors on this dish. I hope you all enjoy.

 

 

 

 

 

Recipe

1 brazilian lobster tail

Asparagus spears

Stone Ground grits

oven roasted tomatoes

butter

seafood breader

cornstarch

Soda water

salt&pepper

heavy cream

white wine

chicken stock

garlic & shallots

Directions

alright, first lets get some garlic and shallots butter and chicken stock in a pot and let come to a boil. This is for the grits.  Now lets get the tempura batter together. You will need a large mixing bowl. Put equal parts cornstarch and seafood breader together in the bowl with a couple of eggs. wisk together and slowly add soda water until you get  nice thick consistency. Add a little old bay seasoning to the batter also. Now you can get you a pot with oil going so that you will be ready to fry the lobster when ready. Grab your lobster tails and split and pull the meat from the shell.  Put the meat on 2 skewers so it will be easier to place in the oil. In the meanwhile lets get some grits into the pot we started earlier withe the chicken stock and turn on low. Let simmer and add heavy cream and salt and pepper. Next we are going to make our buerre blanc. Get your oven roasted tomatoes and place into a blender and puree. Get a small pot and get some chopped garlic and shallots and white wine and begin to let reduce. Once your tomatoes are pureed well and your white wine has reduced combine the two into the pot. Let the two reduce and add a little cream. Once the come to simmer slowly add your butter(cold) a little at a time until you have a nice creamy consistency. The last few pieces of butter dredge in a little flour then place in the sauce to help hold it together. Now by this time your grits should be done. You can begin to fry your lobster tails now. Hold them in the grease so that they dont stick until the form their nice crunchy crust and then let them finish frying. Finally your Asparagus. You will need to blanch them in some boiling water and you can grill them then. I hope you all enjoy this one! I sure did! Once again, thanks again and continue to follow.! Bon apetit!