How to Create the Perfect Dinner Party Menu

Byron - Butter Poached Lobster Tail on Grits with Sautéed Asparagus and Orange Citrus Gel Ingredients: Butter Poached Lobster Tail 4 lobster tails (4 oz each), shells removed 3 tbsp water 2 sticks unsalted butter (cut into tablespoons) 3 tbsp fresh lemon juice (optional) Garlic slices or chives (optional) Creamy Grits 1 cup stone-ground grits 4 cups chicken or vegetable stock (or water) 4 tbsp unsalted butter 1/4 cup cream (optional) 3/4 tsp salt 1/4 tsp black pepper Sautéed Asparagus 1 bunch asparagus (about 1 1/4 lb), trimmed 1 tbsp olive oil 1 tbsp unsalted butter 2 cloves garlic, chopped 1 tsp salt 1/2 tsp black pepper Juice of 1/2 lemon 2 tbsp grated Parmesan cheese Orange Citrus Gel 500 ml fresh orange juice (divided) 25 g sugar Juice of 1 lemon (30-50 ml) 4 g agar agar Instructions 1. Butter Poached Lobster Tail In a saucepan, warm 3 tbsp water over medium heat. Gradually whisk in butter tablespoons one by one to form a beurre monté, keeping temperature between 170-180°F. Add optional garlic or herbs if desired. Add lobster tails, poach gently for 6-8 minutes, flipping every 2 minutes, until opaque. Remove lobster, add lemon juice to butter sauce, whisk and cook 3 more minutes. Drizzle sauce over lobster before serving. 2. Creamy Grits Bring stock or water to boil in a pot. Slowly whisk in grits, whisking continuously for 2 minutes to prevent lumps. Reduce heat to low, add butter, cream, salt, and pepper. Simmer gently for about 20 minutes, whisking occasionally until thick and creamy. Adjust consistency with more liquid if needed. 3. Sautéed Asparagus Heat olive oil in a skillet over medium-high heat. Add asparagus in a single layer, cook 8-10 minutes until lightly golden and tender. Lower heat, add butter, garlic, salt, and pepper; cook 1-2 minutes until fragrant. Remove from heat, squeeze lemon juice over asparagus, sprinkle with Parmesan, and serve immediately. 4. Orange Citrus Gel Pour 250 ml orange juice into a pot, add sugar and agar agar. Bring to boil for 1-2 minutes, then remove from heat. Mix remaining 250 ml orange juice with lemon juice, whisk into hot mixture. Pour into shallow pan, chill 30 minutes until firm. Blend until smooth, store in fridge or use a squeeze bottle for plating. To Serve Spoon creamy grits onto plates. Place butter poached lobster tail on top. Arrange sautéed asparagus alongside. Dot or drizzle with fresh orange citrus gel for a bright, fresh contrast. | Facebook

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