Ingredients
- 1 3-pound lobster, or 1 pound of freshly shucked lobster meat
- 2 cups Matt’s Cheesy Grits (you can substitute polenta if necessary)
- 1 cup water, divided
- ½ teaspoon salt
- 1 pound of spinach
- 1 bunch of asparagus, ¹/³ of bottom stalks removed
- Chopped scallions for garnish
Preparation
Boil 4 quarts of water.
Once boiling, add lobster, claws first.
Cook lobster for 25 minutes.
Once cool enough to handle, shuck lobster and roughly chop into bite sized pieces. Leave one claw whole for final presentation (optional).
Put ½ cup of water and ½ teaspoon of salt in a saucepan. Add spinach, cover, and cook for 5 minutes until wilted. Drain and set aside.
Put ½ cup of water in a skillet, bring to a boil, add asparagus, then cover. Cook for 3-5 minutes, depending on thickness of stalks. Drain and set aside.
To plate:
Serves 4
Put 1 cup cooked cheesy grits in the middle of each plate. Arrange a ring of wilted spinach around the grits.
Place asparagus on top of grits.
Place 4 ounces of lobster on top of asparagus.
Sprinkle with freshly-cut scallions.
Enjoy!
