Best Lobster And Grits With Chorizo Recipes

Ensenada Lobster Thermidor image

Provided by Guy Fieri Bio & Top Recipes

Time 1h

Yield 2 servings

Number Of Ingredients 22

2 tablespoons kosher salt
1 onion, peeled and quartered
1 bay leaf
1 tablespoon whole black peppercorns
1 lemon, quartered lengthwise
1/4 cup peeled garlic cloves
2 (1 to 1 1/2-pound) fresh whole lobsters
Bowl with ice and cold water, big enough to fit lobsters
2 tablespoons unsalted butter
1 tablespoon canola oil
1/4 cup Mexican chorizo
2 tablespoons diced red bell pepper, 1/4-inch diced
2 tablespoons roughly chopped garlic
1/4 cup flour
1 1/2 cups milk
1/4 cup white wine
2 teaspoons roughly chopped fresh tarragon
2 teaspoons Dijon mustard
1/2 teaspoon freshly cracked black pepper
1 tablespoon lemon juice, freshly squeezed
1/4 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko bread crumbs

Steps:

Bring a large stock pot of water to a boil. Add the salt, onion, bay leaf, peppercorns, lemon, and garlic. Let simmer to infuse the water, about 5 minutes, and then add the lobster and cook for 8 to 10 minutes. Remove the lobster from the water and place in a bowl of ice water. When cool, remove the legs and set aside. Starting at the center of each lobster, cut in half lengthwise along the back, and clean out the tomalley, adding to the bowl with the legs. Remove the tail and claw meat and roughly chop. Save the legs, claw shells, and tomalley for another purpose, such as stock. Rinse the shells for serving.
Preheat the oven to 400 degrees F.
In a medium saute pan, add the butter, oil and chorizo and cook for 5 to 6 minutes, stirring frequently. Add the red bell pepper and garlic and saute until the garlic is cooked, 2 to 3 minutes. Add the flour and cook until roux is blonde in color, 3 to 4 minutes more. Slowly stir in the milk and cook until thickened. Add the white wine, tarragon, Dijon, pepper, lemon juice and 1/4 cup Parmesan. Remove from the heat.
Combine the lobster meat and sauce and fill the cleaned lobster shells with the mixture. Top with the panko and remaining Parmesan.
Place on a baking sheet and cook until the top browns, 8 to 12 minutes.

Scallops and Cheddar Grits with Chorizo image

Provided by Ted Allen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
3/4 cup grits
6 ounces sharp Cheddar cheese, grated (1 1/2 cups)
16 sea scallops, trimmed of tough muscle flap (if present)
1 tablespoon extra-virgin olive oil
1 link (about 4 ounces) cooked, Spanish-style chorizo, casing removed, cut into matchsticks or just crumbled
1/2 cup finely chopped scallions (white and green parts)
Freshly ground black pepper
1 garlic clove, finely chopped
1 tablespoon fresh lemon juice

Steps:

In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.