Charlotte Seafood Recipe List

Savannah Red

100 West Trade St., Charlotte (Uptown), NC 28202

Tempura Fried Lobster Tail with “Anson Mills” Grit Cake & Yellow Tomato Tarragon Sauce

Serves 1


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.

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