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1
For the grits: Combine the 3 cups water, the milk, 1 tablespoon of the butter, the salt and pepper in a large saucepan over medium heat.
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2
Bring the liquid to a gentle boil.
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3
Stir in the grits.
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4
Cook for 1 hour 15 minutes, stirring occasionally.
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5
The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.
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6
If the grits absorbed all of the water, add some hot water to thin out the grits.
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7
Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the cheese and jalapeno peppers.
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8
The grits can either be served immediately or prepared in advance and reheated.
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9
For the lobster: Rub the lobster meat with the garlic, oil and butter and sprinkle with salt and black pepper.
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10
Grill, body-side down at first, until cooked three-quarters of the way through; flip and grill meat-side down.
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11
Remove from the grill and squeeze over the lime juice.
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12
For the cioppino: Heat the olive oil in a saucepan until just about to the smoking point; quickly add the garlic, tomatoes and red pepper flakes.
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13
Saute until the garlic becomes translucent.
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14
Add the clams, cook for 2 minutes, then add the shrimp and the wine immediately after.
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15
Simmer until the shrimp and clams are halfway cooked, then add the butter, crab claws and knuckle meat and the lionfish.
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16
Cover and simmer until the fish is barely cooked through; season with salt and black pepper, and finish with the basil, parsley, mint and a spritz of fresh lemon juice.
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17
Reheat the grits, if needed, and place 2 cups grits into a large, deep platter.
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18
Arrange the cioppino around the grits, and garnish with the grilled lobster.
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19
Serve.
