Ingredients for Lobster:
2 Rock Lobster Tails, 8-10 Oz. Each
2 Tbsp. Chicken Base

Ingredients for White Grits Cake:
1 Cup Instant Grits
2 Tbsp. Chicken Base
1 Small Yellow Onion, Chopped
1 Tsp. Garlic, Chopped

Ingredients for Glacage:
2 Egg Yolks
1 Cup Clarified Butter
1 Cup Heavy Cream, Whipped
Salt (To Taste)
Ground Black Pepper (To Taste)
Tabasco Sauce (To Taste)
Worcestershire Sauce (To Taste)

Ingredients for Blood Orange Reduction:
1 Qt. Blood Orange Puree
¼ Cup Sugar
Salt (To Taste)
Ground Black Pepper (To Taste)

Method of Preparation for Lobster:
Dissolve 2 tablespoons chicken base in two cups of water and set aside to later be used as poaching liquid. Cut lobster tails in half, length-wise. Gently pull meat out of the shell, keeping meat intact. Cut the shell where the meat and tail meet, to keep them connected. Place meat flat on table with the sliced side down. Pull the tail end around to meet the meatiest end, forming a circle. Twist the tail so that it stands straight up, and fan it out. Place lobster tournedos into a sauté pan. Add enough chicken broth to cover lobster meat and poach on medium-low heat until lobster is fully cooked.

Method of Preparation for White Grits Cake:
In a saucepan, sauté onion and garlic and dissolve 2 tablespoons chicken base in 2 cups of water. Bring to a boil. Slowly whisk in 1 cup instant grits. Remove from heat and whisk until there are no lumps. Set mixture into a small square cake pan and cool overnight. With a cookie cutter, cut out 2.5 inch circles. Warm grit cakes in a 350° oven for 8-10 minutes.

Method of Preparation for Glacage:
Whisk egg yolks in a double boiler. Slowly whisk in the clarified butter and continue whisking until frothy. Remove from heat and fold in the whipped heavy cream. Season with salt, black pepper, Tabasco and Worcestershire to taste.

Method of Preparation for Blood Orange Reduction:
Mix blood orange puree and sugar and reduce on medium-high heat to a light syrup consistency. Season with salt and black pepper to taste.

Presentation:
In a small bowl, set 1 tablespoon of glacage in center. Place grits cake on top of the glacage. Set lobster tournedos on grits cake and drizzle plate with blood orange sauce. Serve.

Serves 4

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