Skip to main content New<> this month
Get the Allrecipes magazine

Lobster and Grits with Chorizo

Rated as 4 out of 5 Stars

"Rich and decadent, this recipe raises the bar on shrimp and grits by substituting tender lobster and a mix of cheeses and chorizo."
Added to shopping list. Go to shopping list.


1 h 2 m servings 562
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Bring water, broth, 2 tablespoons butter, and salt to a boil in a heavy saucepan. Stir in grits. Reduce heat to low. Cover and simmer, stirring occasionally, until water is absorbed and grits are a thick consistency, about 15 minutes. Remove from heat.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 8x10-inch baking dish.
  3. Heat a skillet over medium-high heat. Add chorizo; cook and stir, breaking into small pieces, until crisp, 8 to 10 minutes. Remove from pan with a slotted spoon and drain on paper towels.
  4. Heat 1/4 cup butter in a pot. Add shallot; cook and stir until shallot softens and butter is bubbly, 2 to 3 minutes. Add lobster and garlic. Cook just until lobster turns opaque, 2 to 3 minutes. Remove from heat.
  5. Whisk shredded Gouda cheese and Cheddar cheese into the grits. Add chorizo, salt, and pepper. Pour into the prepared baking dish. Top with lobster, shallots, and pan drippings.
  6. Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.


  • Cook's Notes:
  • You could substitute bacon for the chorizo. I recommend cooking the chorizo until is very dry. I drain mine twice to get it very crispy (I learned this from my friend Chrissy)!
  • If you can't get one big lobster, go for two small ones. Don't skimp on the lobster. Shrimp could also be subbed.

Nutrition Facts

Per Serving: 562 calories; 36 33.7 24.8 116 1538 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I substituted shrimp. It was delicious. The key is using good fish stock.