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
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
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