Creamy Grits with Bahamian Rock Lobster

Deselect All

8 cups (2 quarts) lobster or seafood stock

1/2 teaspoon salt

2 bay leaves

1 1/2 to 2-pounds rock lobster meat

4 to 6 slices bacon, chopped

1 pound mushrooms, cleaned and quartered

1 large onion, finely diced

2 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 (8-ounce) jar sun-dried tomatoes, chopped

2 tablespoons chopped parsley leaves

1 cup white wine

Salt and freshly ground black pepper

Grits:

1/4 cup butter (1/2 stick)

2 cloves garlic, chopped

1 small bunch scallions or chives, chopped

2 cups corn grits

1 lime, juiced

1/2 cup grated Parmigiano-Reggiano

6 sprigs parsley, for garnish

6 lemon wedges