Lobster, tomato salsa and grits

Servings : 4

Preparation : 10 minutes

Cooking : 30 minutes

INGREDIENTS

• 4 New Brunswick lobsters

Le Grits

• 125 ml (½ cup) 35% cream
• 500 ml (2 cups) vegetable broth
• 250 ml (1 cup) milk
• 2 cloves garlic, minced
• 2 sprigs thyme, leaves removed
• 250 ml (1 cup) medium cornmeal
• 60 ml (4 tbsp) butter
• 125 ml (½ cup) aged cheddar, grated
• Salt and pepper to taste

Tomato salsa

• 4 tomatoes, diced
• 1 clove garlic, minced
• 2 pinches chili flakes
• 1 stalk celery, diced
• 60 ml (4 tbsp) parsley leaves, chopped
• 60 ml (4 tbsp) chives, chopped
• 60 ml (4 tbsp) tbsp.) cilantro leaves, chopped
• 1 lemon, juice
• 125 ml (1/2 cup) olive oil
• 60 ml (4 tbsp.) white wine vinegar
• Salt and pepper to taste

PREPARATION

1. In a saucepan, bring the cream, broth and milk to a boil.
2. Over medium heat, add the garlic, thyme and pour in the cornmeal, stirring with a whisk, for 15 to 20 minutes, until the cornmeal absorbs all the liquid.
3. Add the butter, cheddar and check the seasoning.
4. In a large pot, half filled with salted water brought to a boil, add the lobsters. Cover and cook for 8 to 10 minutes, depending on the size of the lobsters.
5. Meanwhile, prepare the Salsa, in a bowl, mix tomatoes, garlic, peppers, celery, parsley, chives, coriander, lemon juice, olive oil, vinegar, salt and pepper. Check the seasoning and reserve in the refrigerator.
6. Cut in half or shell the lobsters.
7. In each deep plate, distribute the grits, place a lobster and garnish with salsa.