Lobster, Shrimp and Gluten free Yellow Stone-Ground White Cheddar Grits from Toques in Black: The Ex

Name: Lobster, Shrimp and Gluten free Yellow Stone-Ground White Cheddar Grits from Toques in Black: The Ex
Ingredients: 1 cup Wisconsin white cheddar cheese, grated; Himalayan pink salt, to taste; 4 slices apple wood smoked bacon; 2 tablespoons fresh pressed virgin herbed coconut oil (if available) or extra-virgin olive oil; 2 tablespoons fresh pressed virgin coconut oil or extra-virgin olive oil; 1 cup heavy whipping cream; 1 cup vegetable stock; 3 cups gluten free yellow stone-ground grits; ½ cup white wine; ½ cup tomato juice; 1 cup seafood or vegetable stock; 2 garlic cloves, finely chopped; 1 cup assorted bell peppers, chopped; 1 bay leaf Thyme, as needed; 1 cup andouille sausage, chopped; Creole seasoning, as needed (Chef Creole brand preferred); All-purpose seasoning, as needed (Lowry’s or McCormick’s are popular supermarket brands); 1 large shallot, finely chopped; 1 pound large shrimp (you will need 16), peeled and deveined, tail on; Claw and tail meat of 2 Maine lobsters, cleaned, cut into medium pieces, tail shells split lengthwise saved for the sauce and Assembly; Lobster and Shrimp; Micro greens of choice, as needed; Stone-Ground White Cheddar Grits; Lobster tail shells; Crisped Bacon; 4 scallions, thinly sliced; Freshly ground black pepper, to taste; ½ teaspoon hot sauce (Tabasco brand or Sriracha preferred); 2 ounces herb butter (use preferred recipe)

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Stone-Ground White Cheddar Grits In a 2 quart saucepan bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Add 1 tablespoon coconut oil or olive oil. Cook, whisking ...

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Ingredients

1 cup Wisconsin white cheddar cheese, grated
Himalayan pink salt, to taste
4 slices apple wood smoked bacon
2 tablespoons fresh pressed virgin herbed coconut oil (if available) or extra-virgin olive oil
2 tablespoons fresh pressed virgin coconut oil or extra-virgin olive oil
1 cup heavy whipping cream
1 cup vegetable stock
3 cups gluten free yellow stone-ground grits
½ cup white wine
½ cup tomato juice
1 cup seafood or vegetable stock
2 garlic cloves, finely chopped
1 cup assorted bell peppers, chopped
1 bay leaf Thyme, as needed
1 cup andouille sausage, chopped
Creole seasoning, as needed (Chef Creole brand preferred)
All-purpose seasoning, as needed (Lowry’s or McCormick’s are popular supermarket brands)
1 large shallot, finely chopped
1 pound large shrimp (you will need 16), peeled and deveined, tail on
Claw and tail meat of 2 Maine lobsters, cleaned, cut into medium pieces, tail shells split lengthwise saved for the sauce and Assembly
Lobster and Shrimp
Micro greens of choice, as needed
Stone-Ground White Cheddar Grits
Lobster tail shells
Crisped Bacon
4 scallions, thinly sliced
Freshly ground black pepper, to taste
½ teaspoon hot sauce (Tabasco brand or Sriracha preferred)
2 ounces herb butter (use preferred recipe)