| Method for Tempura Batter |
| Add flour, cornstarch, and salt to a clean bowl.
Whisk in soda water until a smooth sauce
consistency.
Keep cold until you are ready to use. |
| Ingredients for Tempura Batter |
1 cup Flour
1/3 cup Cornstarch
1 tsp Salt
6-8 oz Tonic Water (very cold)
|
| Ingredients for "Anson Mills" Grit Cake |
1 cup “Anson Mills” Grits
2 cup Chicken Stock
1 cup Heavy Cream
4 oz Cream Cheese
taste Salt and Pepper
|
| Method for "Anson Mills" Grit Cake |
| Add grits, chicken stock and cream in a sauce pan.
Bring to rapid simmer, stirring often so you don’t
burn grits to bottom of pan.
Lower to slow simmer and stir every few minutes.
Cook until grits are tender.
Cooking time will range between 2 and 3 hours.
Grits should be tender and thick.
You may need to add more cream as grits cook
they will absorb a lot of liquid.
Fold in cream cheese and season to taste.
Spread on sheet pan and place in refrigerator
to cool. |
| Ingredients for Yellow Tarragon Sauce |
2 ea Yellow Tomatoes
3 ea Garlic Cloves
2 oz Olive Oil
2 oz Red Wine Vinegar
1 sprig Tarragon
taste Salt and Pepper
|
| Method for Yellow Tarragon Sauce |
| Core and rough chop tomatoes and garlic.
Toss with olive oil and roast at 350 until tomatoes
are soft.
Reduce vinegar with tarragon by 50%.
Add tomato mix and vinegar reduction to a
blender and puree.
Season with salt and pepper. |
| Preparation for Dish |
| Heat vegetable oil in pot until approx. 350.
Dip lobster tail in batter and fry.
When adding to oil use a circular motion so it
won’t stick to pan.
Cooking time is approx. 3-5 minutes or until
golden brown. Carefully remove from oil and
place on paper towel to dry.
Cut grit cake with round cookie cutter and brown
in sauté pan with oil.
Heat sauce and place in center of plate, top with
grit cake and then lobster tail.
Garnish with a sprig of tarragon. |
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