Chef’s Corner

Chef Mike Lindsey

Chef Mike Lindsey

Photo by Courtney Jones

“A beautiful blend of seafood, creamy grits, and fresh tomatoes in a fragrant cream sauce.” 

Lobster Shrimp and Grits

Course: Brunch or Dinner
Cuisine: Southern American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 2


  • 1 tbsp vegetable oil
  • 8 extra jumbo shrimp peeled
  • 2 ounces diced andouille sausage
  • 3 ounces lobster claw and knuckle meat
  • 1 tbsp chopped shallots
  • 1 tsp chopped garlic
  • 8 ounces of heavy cream
  • 2 tsp old bay seasoning
  • 8 grape tomatoes (cut in half lengthwise)
  • 1 tbsp cold butter
  • 1 cup stone-ground grits
  • 2 cups whole milk
  • 2 cups water
  • 1/2 cup shredded jack/cheddar blend cheese


  1. Place milk and water in a saucepot and bring to a boil. Add grits and bring to a boil again.
  2. Turn down to a simmer and cover. When grits are done, add shredded cheese. While grits are cooking, prep other ingredients.
  3. In a large sauté pan, add oil and heat on medium heat. While oil is heating, season shrimp with 1 tsp of old bay seasoning. Add sausage to pan and sauté for 30 seconds.  Add shrimp and sauté for 30 seconds, then flip over.
  4. Add shallots and garlic, sauté for 30 seconds. Add lobster meat, sauté for 30 seconds. Add heavy cream and 1 tsp of old bay seasoning, cook for 1 minute.
  5. Add tomatoes and remove from heat. Swirl in butter until melted and sauce is thickened.
  6. Spoon grits into 2 large bowls. Place shrimp and other ingredients around the grits evenly.  Pour cream sauce around the grits.

Photo by Scott Elmquist

Chef Mike Lindsey is the chef/owner of Lillie Pearl. Lillie Pearl is located at 416 E Grace St, Richmond, VA 23219.