Broiled Lobster Tail with Saffron Grits & Creamy Garlic Sauce Ingredients: For the Saffron Grits: - ½ cup stone-ground grits (or polenta) - 2 cups whole milk (or sub half with chicken stock for depth) - 1 tbsp butter - 1 small shallot, minced - 1 garlic clove, minced - ¼ tsp saffron threads, steeped in 1 tbsp warm water - ¼ cup grated Parmesan cheese - Salt & white pepper to taste For the Lobster Tails: - 2 (6–8 oz) lobster tails, split in half lengthwise (shell-on or shell-off) - 2 tbsp melted butter - 1 tsp lemon juice - 1 small garlic clove, grated - Pinch of paprika - Salt to taste For the Creamy Garlic Sauce: - ¼ cup heavy cream - 2 tbsp butter - 1 garlic clove, minced - 1 tsp lemon juice - 1 tsp chopped parsley - Salt & white pepper to taste For the Herb Oil (optional but recommended): - ¼ cup olive oil - 2 tbsp mixed fresh herbs (parsley, chives, tarragon) - 1 tsp lemon zest Garnish: - Micro herbs, Chop parsley - Edible flowers Instructions: 1. Prepare the Saffron Grits: - In a small saucepan, heat milk (or milk + stock) over medium heat until steaming but not boiling. - In another pot, melt butter and sauté shallot and garlic until soft (2 min). - Stir in grits and toast lightly for 1 minute. Gradually whisk in warm milk. - Reduce heat to low, cover, and simmer for 20–25 min, stirring occasionally, until creamy. - Stir in saffron (with its soaking liquid), Parmesan, salt, and white pepper. Keep warm. 2. Broil the Lobster Tails: - Preheat broiler to high. Place rack 6 inches from heat. - In a bowl, mix melted butter, lemon juice, garlic, paprika, and salt. - Place lobster tails on a baking sheet (shell-side down if left on). Brush generously with butter mixture. - Broil for 5–7 minutes until opaque and lightly charred at edges. 3. Make the Creamy Garlic Sauce: - In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (30 sec). - Pour in heavy cream, simmer for 2–3 min until slightly thickened. - Stir in lemon juice, parsley, salt, and white pepper. 4. Herb Oil: - Blend olive oil, herbs, and lemon zest until smooth. Strain through a fine sieve. 5. Plate: - Spoon saffron grits onto plates. Top with lobster tails. - Drizzle creamy garlic sauce around the plate. - Garnish with micro herbs, edible flowers, and a glossy swirl of herb oil and paprika. Recipe from Turesi Faniel

 Broiled Lobster Tail with Saffron Grits & Creamy Garlic Sauce 

Ingredients:

For the Saffron Grits: 

- ½ cup stone-ground grits (or polenta)  

- 2 cups whole milk (or sub half with chicken stock for depth)  

- 1 tbsp butter  

- 1 small shallot, minced  

- 1 garlic clove, minced  

- ¼ tsp saffron threads, steeped in 1 tbsp warm water  

- ¼ cup grated Parmesan cheese  

- Salt & white pepper to taste  

For the Lobster Tails:

- 2 (6–8 oz) lobster tails, split in half lengthwise (shell-on or shell-off)  

- 2 tbsp melted butter  

- 1 tsp lemon juice  

- 1 small garlic clove, grated  

- Pinch of paprika  

- Salt to taste  

For the Creamy Garlic Sauce: 

- ¼ cup heavy cream  

- 2 tbsp butter  

- 1 garlic clove, minced  

- 1 tsp lemon juice  

- 1 tsp chopped parsley  

- Salt & white pepper to taste  

For the Herb Oil (optional but recommended):

- ¼ cup olive oil  

- 2 tbsp mixed fresh herbs (parsley, chives, tarragon)  

- 1 tsp lemon zest  

Garnish: 

- Micro herbs, Chop parsley 

- Edible flowers

Instructions:

1. Prepare the Saffron Grits:

- In a small saucepan, heat milk (or milk + stock) over medium heat until steaming but not boiling.  

- In another pot, melt butter and sauté shallot and garlic until soft (2 min).  

- Stir in grits and toast lightly for 1 minute. Gradually whisk in warm milk.  

- Reduce heat to low, cover, and simmer for 20–25 min, stirring occasionally, until creamy.  

- Stir in saffron (with its soaking liquid), Parmesan, salt, and white pepper. Keep warm.  

2. Broil the Lobster Tails:

- Preheat broiler to high. Place rack 6 inches from heat.  

- In a bowl, mix melted butter, lemon juice, garlic, paprika, and salt.  

- Place lobster tails on a baking sheet (shell-side down if left on). Brush generously with butter mixture.  

- Broil for 5–7 minutes until opaque and lightly charred at edges.  

3. Make the Creamy Garlic Sauce: 

- In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (30 sec).  

- Pour in heavy cream, simmer for 2–3 min until slightly thickened.  

- Stir in lemon juice, parsley, salt, and white pepper.  

4. Herb Oil:

- Blend olive oil, herbs, and lemon zest until smooth. Strain through a fine sieve.  

5. Plate:

- Spoon saffron grits onto plates. Top with lobster tails.  

- Drizzle creamy garlic sauce around the plate.  

- Garnish with micro herbs, edible flowers, and a glossy swirl of herb oil and paprika.

Recipe from Turesi Faniel