Creamy Shellfish over Stone-Ground White Grits

INGREDIENTS:

3 Maine lobsters, whole, live, 1 1/4 Lb 
3 Cups  Water
3 TBS Butter 
3 TBS Shallots, minced 
20/30 count 1 1/2 Lb Sea scallops
21/25 count, 1 1/2 Lb Shrimp, peeled, deveined 
3 TBS Fresh basil, thinly sliced, plus as needed
8 Cups Maine Lobster stock
5 to 6 Cups Maine Lobster sauce (see recipe below)
Creamy white grits as needed (see recipe below)

Maine Lobster Sauce

Creamy White Grits

DIRECTIONS:

In a large pot with a fitting lid, bring water to a boil. Prepare a separate ice bath. Place Maine lobsters on their backs and pierce through their heads between their legs with a knife tip. Place the Maine lobsters in the pot and steam for 6 to 7 minutes. Remove the Maine lobsters and totally immerse in the ice bath to cool. Reserve the liquid in the pot for stock.

When cool enough to handle, remove the claws and the tails of the Maine lobsters, holding them over the pot to catch all of the juices. Lightly tamp the claws on each side to just crack the shells and remove as much meat intact as possible. Lay the tails on their sides and tamp lightly to crack the shells. Remove as much tail meat intact as possible. Reserve the Maine lobster meat, refrigerated.

In a large pot, melt the butter without browning. Add the shallots and cook until translucent. Add the sea scallops and shrimp and cook over low heat for 2 to 3 minutes. Add the Maine lobster meat and basil and sauté until warmed over. Add the Maine lobster sauce and bring to temperature. Adjust seasonings and remove from heat.

Place 4 to 6 ounces of the creamy white grits in a warm serving bowl. Spoon the shellfish mixture over the top and garnish with thinly sliced basil. Serve immediately.

Maine Lobster Sauce:

In a saucepan, melt the salted butter without burning. Add the flour and cook over low heat for 1 to 2 minutes. Add half the Maine lobster stock and whisk vigorously to make a smooth paste.

Add the remaining Maine lobster stock and stir until smooth. Add the cream and brandy. Simmer slowly over low heat for 10 to 15 minutes. Stir in the butter and adjust seasonings. Remove from heat, allow to cool slightly, the cover with plastic wrap to prevent a skin from forming. Reserve.

Creamy White Grits:

In a heavy-bottomed stockpot or large saucepan, bring the chicken broth to a boil. Slowly pour in grits, stirring constantly. Reduce heat to low and continue to stir so that the grits do not settle to the bottom and scorch. (In about 5 minutes, the grits will plump up and become a thick mass.)
 
Continue to cook the grits for 1 to 1 1/2 hours, stirring frequently. (The grits should have absorbed all of the stock and become soft.) Stir in the heavy cream and cook for another 10 minutes. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and pepper. Reserve, warm, over low heat until ready to serve.
 
Notes:
The chicken broth can be diluted with water or completely replaced with water if desired. If the grits become too thick, add additional warm chicken broth or water to thin them down.

Recipe Courtesy of: Plate/Plateonline.com