Lobster & Grits Recipe. So good it will make you slap your granny!

Ok, so it didn’t win a major Chef Ramsay style award, but our Lobster & Grits did win our local 2016 Bugfest Cooking Competition award in Lauderdale By The Sea. I have participated in this lobster cooking competition for the 3rd year in a row representing Gold Coast Scuba. My co-chefs were Cindy Gaudette and Heather Schaefer. Steve Gagas, a co-owner of GCS, put a lot of faith in us for the 3rd time and we didn’t want to let him down. We knew we had to create a unique recipe that met and excelled at all the judging criteria. A few ideas were discussed and prepared. After tasting this dish we were convinced it was a winner. Tweaked to perfection, this is what we came up with. We hope you enjoy our authentic southern style award winning Granny Slappin’ Good Lobster & Grits.


  • ¼ lb bacon
  • Cook bacon until crisp.
  • Remove bacon from pan and place on paper towel to drain.
  • Keep some of the bacon drippings for cooking lobster topping.


  • ¾ c grits
  • 1 ½ c water
  • 1 ½ c cream
  • 4T butter
  • ½ t salt

Grits Directions:

Cook for 20 minutes, add additional cream/water,
if needed to maintain consistency.
Add ¾ c goat cheese after grits are done.


  • 3-4 lobster tails
  • 2T butter
  • 2T flour
  • ¼ c cream
  • ¼ teaspoon red flake pepper
  • ½ teaspoon old bay
  • ½ c shallots
  • bacon grease

Lobster Directions:

  • Remove lobster from tail and core (no membrane).
  • Cut into bite-size pieces.
  • In a fry pan, heat bacon grease and butter.
  • Add shallots and cook for 3 minutes.
  • Mix in red pepper, old bay and flour.
  • Add lobster pieces and cook for 2 minutes, stirring frequently.
  • Add cream and continue cooking until done.
  • Scoop grits into a bowl, top with lobster mixture then bacon bits.

Chef Debby, Chef Cindy and Chef Heather accepting award for Lobster & Grit recipe. Photo by Kim Porter


From left to right: Brian Gagas, Heather Leigh Scheafer, Debby Meltzer, Lizbeth Frenier, Bill Frenier, Cindy Gaudette, Steve Gagas. Photo by Kim Porter

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