Lobster in "Mojo de Ajo" with Grits and Hibiscus Fresca

6 large cloves garlic thinly sliced

4 tablespoons corn oil

1/2 cup rehydrated Guajillo chile, pureed and strained

1/2 cup rehydrated Ancho chile, pureed and strained

1/4 cup water

8 lobster claws, cooked

Creamy Grits

11/2 cups stone ground grits

2 cups water

1 cup milk

1 cup grated white cheddar

Hibiscus Fresca

2 ounces dried hibiscus flower

3 cups boiling water

6 cups ice water

3/4 cup lime-infused simple syrup

For the lobster: In a large sauté pan over medium heat combine corn oil and sliced garlic; gently sauté until garlic becomes translucent. Add chile purees and water then simmer for at least 30 minutes. Add water as needed to maintain sauce consistency.

Remove meat from the lobster claws and add to simmering sauce; simmer until heated through.

For the grits: Combine grits, milk and water to large sauce pot over low heat. Stir and cook until grits are tender adding water as needed. Fold in grated cheese and season with salt and pepper.

For the fresca: Steep dried flowers in boiling water then strain into lime simple syrup. Add ice water and serve chilled.

To serve: Place grits in the center of the plate; top with lobster meat and sauce. Serve fresca on the side.

Serves eight.

Cook's note: Jumbo shrimp can be substituted for the lobster claws. Look for dried hibiscus in Hispanic markets.

Chef Jeremy Lycan, Niche Restaurant, Geneva