Chef Jerod Wilcher's Lobster, Bacon, and Cheddar Cheese Grits Recipe

Ingredients:

• Lobster Knuckle Meat - 8oz
• Green Onions Chopped - 2oz
• Unsalted Butter - 1 tbsp
• Whole Milk - 2 cups
• Chicken Broth - 2 cups
• Kosher Salt - 1 tsp
• Ground Black Pepper - 1/4 tsp
• Stone Ground Grits - 1 cup
• Sharp Cheddar Cheese - 6oz
• Cooked Bacon Chopped - 4oz

Directions:

1. Cut lobster meat into 1/2-inch pieces and sauté in 1 tbsp of butter until the lobster meat is heated. Set aside for later use.
2. Place the milk, chicken broth, and salt in a medium size sauce pot over medium heat and bring to a boil. Once it comes to a boil, slowly add the stone ground grits while constantly whisking. Once all the ground grits have been incorporated, turn the heat to low and cover.
3. Remove lid and whisk every 2-3 minutes to prevent from clumping and sticking. Be sure to whisk all corners of the pot. Cook for 25 minutes or until grits are nice and creamy.
4. Remove from heat, add pepper, salt, butter, cheese, and lobster meat. Mix well until butter and cheese is completely melted.
5. Garnish with bacon and green onions.

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