The BEST Lemon Garlic Lobster and Grits Recipe | Mothers Day Brunch Idea

The BEST Lemon Garlic Lobster and Grits Recipe | Mothers Day Brunch Idea

Year

2025

Genre

Staple food

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The BEST Lemon Garlic Lobster and Grits Recipe | Mothers Day Brunch Idea

Staple foodStaple food

Year

2025

Duration

9m

This Lemon Garlic Lobster & Grits recipe is rich, creamy, and full of bold Southern flavor. Tender, seasoned lobster is sautéed and tossed in a buttery garlic wine sauce, then served over silky, slow-cooked grits made with heavy cream and chicken broth. It’s an indulgent, comforting dish perfect for date night or a special occasion. Ingredients For the Grits: • 1 cup grits • 2 cups heavy whipping cream • 2 cups chicken broth • 1 teaspoon salt • ½ teaspoon ground black pepper For the Lobster: • 4 lobster tails (thawed, if frozen) • 1 teaspoon lemon pepper • 1 teaspoon Old Bay seasoning • 1 teaspoon Cajun seasoning (like Cajun Crush) • 2 garlic cloves, minced • ¼ of a small onion, minced • 3 tablespoons unsalted butter • ¼ cup cooking wine (white wine or sherry works well) • 1 teaspoon Better Than Bouillon base (lobster or chicken) • 1 tablespoon chopped fresh parsley • Red pepper flakes (optional, to taste) Instructions Step 1: Cook the Grits 1. In a medium saucepan, bring the chicken broth and heavy cream to a low boil. 2. Gradually whisk in the grits, reduce heat to low, and simmer uncovered. 3. Stir frequently for about 15–20 minutes until thick and creamy. 4. Season with salt and black pepper. Cover and set aside on low heat to stay warm. Lobster Preparation 1. Remove the lobster meat from the shells and dice it into bite-sized pieces (about thirds). 2. Season the diced lobster with lemon pepper, Old Bay, and Cajun seasoning. 3. Heat a skillet over medium heat with a bit of oil or butter. 4. Sauté the lobster pieces for 2–3 minutes until just cooked through and opaque. 5. Remove lobster from the skillet and set aside. 6. In the same skillet, add 3 tablespoons of unsalted butter. Once melted, add minced garlic and onion. 7. Sauté for 1–2 minutes until fragrant, then deglaze with ¼ cup of cooking wine. 8. Stir in 1 teaspoon of Better Than Bouillon base and let simmer for 1–2 minutes. 9. Add chopped parsley (and red pepper flakes, if using). 10. Return the cooked lobs

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