For the stew
Bacon, cut batonnet 4 oz.
Olive oil 1 oz.
Oyster mushrooms, cleaned and halved 1 lb.
Chanterelle mushrooms, cleaned and cut in wedges 1 lb.
Shallots, finely diced 4 tbsp.
Garlic, minced 1 tbsp.
Thyme, chopped 1 tbsp.
Bay leaf 1 ea.
White wine 2 cups
Lobster stock 6 cups
Cornstarch slurry (1 tablespoon water mixed with 1 tablespoon starch) 1-2 tsp.
Maine Lobster, meat 2 lb.
Oven dried tomatoes, quartered 16 ea.
Parsley, chopped 2 tbsp.
Salt and pepper to taste
For the grits
Butter 2 tbsp.
Garlic cloves, minced 2 ea.
Green onions, chopped 4 ea.
Thyme, chopped 2 tsp.
Grits 1½ cups
Chicken stock 6 cups
Heavy cream ½ cup Salt, pepper, and hot sauce to taste
Lemon wedges as needed
Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the rendered fat in the pan.
Add the oil and the mushrooms and turn up the heat. Sauté until the mushrooms are golden brown. Add the shallots, garlic, thyme, and bay leaf. Cook over medium heat for about 1 minute. Deglaze with white wine and reduce by three-quarters.
Add the stock and bring to a simmer. Let reduce until slightly thickened to light sauce consistency (if sauce is too thin, add the cornstarch slurry and stir until thickened). Add the lobster meat, tomatoes, and parsley. Bring to a simmer and adjust the seasoning.
To make the grits: melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in the chicken stock and simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in the cream, salt, hot pepper sauce, and black pepper. Cook until the consistency is thick but moist. Hold warm.
To serve: place the grits in the center of the soup plate. Make an indentation in the center. Pour the stew in the center and garnish with a claw and a sprinkle of fresh parsley. Serve with lemon on the side.