My girlfriend’s family just moved from New England to the South, so I tried “fusion” for Christmas brunch – a variation on the traditional shrimp and grits. It’s not trivial to find lobster in upcountry South Carolina; we believe the enormous creature below is a “rock lobster”, also known as a “spiny lobster”, which has similar taste but slightly different appearance and texture.
This was my first time cooking grits, and they turned out a little clumpy, but the addition of Gruyère and gouda cheese kept anyone from complaining. I have never been a big fan of fried, battered vegetables, so we grilled the green tomatoes, which turned out to be delicious.
Bellini cocktails are not Southern, per se, but peaches are, so they seemed like a reasonable substitute for brunch mimosas.