Lobster Grits with Melange of Creole Seafood

  6 large Scallops
  12 Crayfish Tails cooked
  1/4 cup Red Pepper diced
  6 Chives (for garnish) whole
  1/4 cup Yellow Onion diced
  3 cups Heavy Cream
  4 tablespoons Sweet Butter
  2 tablespoons Dry Sherry
  2 cups Water
  1 large Tomato
  12 large Shrimp peeled and deveined
  5 Parsnips
  2 - 5 oz Lobster Tails shells removed, diced
  1/4 cup Green Pepper diced
  1/2 cup Tasso Ham diced
  2 tablespoons Green Onion diced
  1 tablespoon Lobster Base
  2 cups Adluh Stone-ground White Grits
  to taste Salt and Pepper
  1/2 pound Lump Crab

For grits, add 2 cups of the heavy cream, lobster base and water to a medium saucepan. Add 2 cups of grits and slowly bring to a boil, stirring freqently. While grits are cooking, saute the diced lobster in a small saute pan with 1 tablespoon of butter. When the grits are finished cooking, add the lobster meat. Adjust the seasoning with salt and pepper. For the sauce, add the vegetables and ham to the pan used to saute the lobster. Saute for 3 minutes or until the vegetables are translucent. Add the rest of the butter and seafood and cook for 4-6 minutes or until done. Deglaze the pan with sherry and add 1 cup of heavy cream. Reduce until you have a light sauce. Adjust the seasoning to taste. To garnish, finely shred parsnips on a mandolin. Deep fry for 3 minutes. Drain on paper towels and season with salt and pepper. To serve, ladle the grits on the bottom of a serving plate. Arrange the seafood in the middle of the plate. Gently spoon the sauce over the seafood. Add garnish on top of the seafood. Makes 4 servings.