Grilled Maine Lobster With Four Roses Bourbon & Mary Jane Candy Glaze, Blistered Pineapple, & Andouille Saffron Grits Cake

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Recipe intro

Indulge in the exquisite flavors of Grilled Maine Lobster with Four Roses Bourbon Mary Jane Candy Glaze, accompanied by blistered pineapple and a touch of Andouille sausage. This recipe combines the succulent sweetness of lobster with a unique glaze made from Four Roses Bourbon and Mary Jane candy, resulting in a delightful blend of smoky and caramelized flavors. The addition of blistered pineapple adds a refreshing and tangy element, while the Andouille sausage provides a hint of spiciness to complement the dish. Get ready to savor this mouthwatering seafood masterpiece!

Keywords: Grilled Maine Lobster, Four Roses Bourbon, Mary Jane Candy Glaze, Blistered Pineapple, Andouille Sausage

Grilled maine lobster with four roses bourbon mary jane candy glaze blistered pineapple andoui recipe details

Grilled maine lobster with four roses bourbon mary jane candy glaze blistered pineapple andoui recipe, recipe Rating: 4.8
Number of votes:175

This dish is inspired by the Southern East coast where grits were an everyday stable in the Southern diet, and also the influence in Florida coast fishery industry. It’s infused with our tropical fruits, combined with Creole spices, retro candy, and smooth bourbon. This dish is truly a Southern concoction of our local native products. Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.

Ready in: 35 mins

Ingredients

Serves: 2

• Glaze:
• 1 (30 count) bag Mary Jane candy
• 1 tablespoon grated ginger
• 2 tablespoons brown sugar
• 1 ounce Four Roses(R) bourbon
• 1/2 cup coconut milk
• 1/2 tablespoons unsalted butter
• Lobster:
• 2 Maine lobster tails, split in halves and cleaned
• 2 10-inch metal skewers
• Grits Cake:
• 1 cup grits
• 1 cup chicken stock
• 1 pinch saffron
• 1 medium Andouille sausage, chopped
• 1 egg
• 1/2 cup panko (Japanese bread crumbs)
• 1/2 inch pineapple wheel

Preparation method

Prep: 25 mins | Cook: 10 mins

1. In a double boiler, place the Mary Jane candy and stir until melted. On a sauté pan, add your butter, ginger, and brown sugar. Cook the ginger until aromatic.
2. Add your coconut milk. Bring up to a simmer and add your Mary Jane candy and stir until thickened. Put aside the glaze at room temperature.
3. For the grits, place 1 cup of chicken stock on a sauce pan and slowly stir grits into boiling stock. Add the andouille and saffron. Reduce heat and cook for five minutes until thickened, then remove the grits from saucepan onto a baking sheet and spread it like a sheet cake.
4. Refrigerate until cool. Cut pieces with cookie cutter, make an egg wash. Dip the grits pieces into egg wash and cover with the panko bread crumbs. Fry the grits in oil at 375 degrees until golden brown.
5. For the lobster and pineapple: heat up the grill. Detach the meat from the shell but not all the way, where the shell still is attached to the meat on the end. Place on skewers.
6. Brush the lobster skewers with butter salt & pepper and place on the grill. When the lobster is halfway done, start glazing with a brush until lobster is firm to the touch and the pineapple caramelizes. Reserve the extra glaze for dipping if desired.