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1
In a large saucepan, bring seafood stock to a boil.
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2
Once boiling, add salt, bay leaves, and lobster meat.
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3
Cook lobster only until it is opaque.
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4
Do not overcook lobster as it will get tough.
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5
Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid.
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6
Remove bay leaves from liquid and discard.
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7
For the grits:
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8
Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender.
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9
Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes.
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10
(The grits should be fluffy.)
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11
While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain.
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12
Pour off most of the fat from the pan.
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13
To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley.
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14
Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine.
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15
Let wine reduce by half while grits are cooking.
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16
To finish, gently fold lobster, lime juice, and Parmesan into grits.
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17
Season with salt and pepper, as needed.
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18
Transfer lobster grits to serving dish and spoon mushroom wine sauce around.
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19
Garnish with parsley and lemon wedges.
