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Rock lobster and grits, with pickled okra
Ingredients
Pickled okra
- 1 pound (454 g) fresh okra, stems removed
- 4 garlic cloves
- 8 lemon slices
- 3 cups (710 ml) cider vinegar
- 1 1/2 cups (350 ml) water
- 3 tablespoons (45 ml) kosher salt
- 1/2 cup (120 ml) sugar
- 3 tablespoons (45 ml) mustard seeds
- 1 1/2 tablespoons (22.5 ml) coriander seeds
- 1 tablespoon (15 ml) chili flakes
- 1 tablespoon (15 ml) fennel seeds
- 1/2 tablespoon (7.5 ml) celery seeds
- 1/2 tablespoon (7.5 ml) black peppercorns
Grits
- 2 cups (470 ml) water
- 2 cups (470 ml) 2 % milk
- 1 cup (240 ml) ground dried white corn
- Salt
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) paprika
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) black pepper, ground
- ½ teaspoon (2.5 ml) cayenne pepper
- 1 bay leaf, ground
Rock lobster
- 4 lobster tails, out of shell
- 2 tablespoons (30 ml) chili oil
- Salt and pepper
- Garlic butter
Directions
Special Equipment:
Blowtorch, 4 Mason jars & lids
Pickled okra
1. Heat vinegar, water, salt, and sugar in a saucepan over high heat until hot and dissolved.
2. Place 1 lemon slice in bottom of 4 mason jars, then pack vertically with the okra. Add a garlic clove to each jar.
3. Combine the mustard seed, coriander, fennel, chili, celery seed, and peppercorns, and divide evenly into the 4 jars. Top each jar with another lemon slice.
4. Pour the warm vinegar mixture over top and immediately add the lids. Allow to cool to room temperature, covered, then transfer to the refrigerator for at least one day before using.
Grits
1. Bring milk and water to a boil. Sprinkle in white corn grits slowly, while stirring.
2. Keep stirring over medium heat until smooth and slightly thick, about 15 minutes, then whisk in butter and salt.
3. Combine the paprika, onion powder, garlic powder, thyme, pepper, cayenne, and bay leaf, and mix well. Use a coffee mill to ensure a fine, even mixture.
4. Sprinkle the spice mixture over a heat-proof pan and use a blowtorch to char the spices until they are black over the top (not burnt).
5. Sprinkle the toasted spice mixture into the cooked grits and mix well. Keep warm for serving.
Rock lobster
1. Preheat a grill to medium high heat.
2. Skewer lobster tails with 2 skewers each to keep them flat on the grill. Drizzle with chili oil and season with salt and pepper.
3. Place top side down on the grill and cook for 3-4 minutes, then flip. Cook for 2-3 minutes more, until just cooked through. Rest for 3-4 minutes, keep warm.
4. Just before serving, brush with garlic butter.
To serve
1. Slice the lobster tail into thin medallions.
2. Arrange the Rock Lobster, Grits, and slices of Pickled Okra in a neat line, alternating dollops of grits, medallions of lobster, and rings of okra, some overlapping, some leaving space.
