Southern Grit Cake with Warm Butter Lobster & Remoulade Sauce

Southern Grit Cake with Warm Butter Lobster & Remoulade Sauce

Our friends at KneadGod have done it again with a show-stopping lobster recipe right in time for your July 4th celebrations!

A note from the chef: Southern grit cakes and rich Maine lobster remoulade sauce makes for a delectable combination. The creamy texture of the grits, the savory flavors of the Maine lobster, plus the aromatic herbs create a mouthwatering dish. Serve as an appetizer or main course to impress your guests with a taste of North meets the South.


  • 1 cup chopped cooked Maine lobster meat
  • 1 cup instant grits
  • 2 cups whole milk (for a richer flavor)
  • 2 cups chicken or vegetable broth
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter divided
  • 1 cup freshly grated sharp cheddar cheese
  • 1 tablespoon chopped tarragon
  • 2 teaspoons roughly chopped capers
  • 1 tablespoon lemon juice (fresh)
  • 1/4 teaspoon black pepper
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce (pick your favorite)
  • 2 teaspoons whole-grain mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 scallion, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil Rice flour for dredging
  • Oil for frying


Remoulade Sauce:

  • Add the mayonnaise, dijon mustard, grain mustard, Worcestershire, garlic, lemon juice, hot sauce salt, and cayenne pepper in a bowl.
  • Stir until combined and place in the fridge for 30 minutes to an hour so the flavors can come together.

Grit Cakes and Lobster:

  • Whisk together the grits, whole milk, broth, and salt in a medium saucepan.
  • Bring to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  • Remove the saucepan from the heat and stir in 1 tablespoon of butter and the grated cheddar cheese.
  • Spread the grit mixture in a single layer on a plate.
  • Cover the plate with plastic wrap and refrigerate for at least 2 hours or overnight to allow the grits to firm up.
  • Heat 1/4 inch of oil in a large skillet over medium heat.
  • Cut the chilled grits into circles and dredge each circle in flour.
  • Fry the grit cakes in the hot oil for 2-3 minutes per side or until golden brown and crispy.
  • Drain the grit cakes on paper towels. In a small saucepan, melt two tablespoons of butter over medium heat.
  • Once the butter has melted, add tarragon, capers, and the Lobster meat and remove from the heat. You just want to warm the Lobster Meat.
  • Serve the crispy grit cakes immediately with warm lobster and top with the remoulade sauce and scallions for garnish.

Tips From The Chef:

  • For a richer flavor, use whole milk instead of 2% milk.
  • If you don't have instant grits, you can use regular grits, following the package directions for cooking.
  • Experiment with different types of cheese like Gruyère, Monterey Jack, or Parmesan for a unique twist.
  • This recipe can be easily doubled or tripled to accommodate larger gatherings.