Hours
Restaurant
Mon-Sat
5:30 am-10:00 pm
Wine Bar
Mon-Sat
5:30 pm-11:00 pm
Meals Served
Dinner
Cuisine
Upscale Southern
Dining Information
Extensive Coffee List
Seasonal Menus
Vegetarian Meals
Additional Services
Private Parties
Wine Tastings
Attire
Business/Dressy Casual
Reservations
Recommended
Valet Parking
Yes
Smoking
NON-SMOKING
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Checks
Accepted
Website
www.savannahred.com
For a truly unforgettable dining experience, visit Savannah Red and remember to use your American Express® Card.American Express

Savannah Red

100 West Trade St.
Charlotte, NC 28202
Phone: 704-358-6524
Tempura Fried Lobster Tail with “Anson Mills” Grit Cake & Yellow Tomato Tarragon Sauce
Serves 1
Ingredients
1 ea Lobster Tail approx. 6-8 oz
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.