Ingredients

8 cups water
2 lobsters

Artichokes
4 medium artichokes, leaves and bases trimmed to make artichoke bottoms
1 cup water
1 tablespoon virgin olive oil
1 1.2 teaspoon lemon juice
1/4 teaspoon salt

2 tablespoon unsalted butter
2 tablespoon minced fresh chives
salt and pepper to taste

Directions

1. Bring the 8 cups of water to s boil in a large stock pot. Add the lobsters, bring the water back to a boil, cover, reduce the heat to low, and boil the lobsters gently for 1 minute. Lift the lobsters from the cooking liquid, and set them aside until cool enough to handle. Then remove the meat from the shells and reserve it. Along with the red roe. Cut the meat of each tail in half lengthwise, and discard any remaining intestinal tract.

2. Place the shells back in the stock pot with the cooking liquid, and boil, covered, for 30 minutes. Strain. Set 1 cup of stock aside for the sauce, and freeze the remainder for use in a bisque or for serving with pasta.

3. Preheat the oven to 350 degrees F.

4. Place the artichoke bottoms in a saucepan with the 1 cup of water, the oil, the lemon juice, and the salt. Bring to a boil, cover, reduce the heat, and boil the artichokes gently for about 20 minutes, until they are tender and most of the cooking liquid has evaporated. Let cool. When the artichokes are cool enough to handle, remove and discard the chokes.

5. Just before serving time, reheat the artichoke bottoms for about 1minute in a microwave oven or for 10-15 minutes in a conventional oven. Place the roe in an ovenproof dish, heat it for 5 minutes in the oven to dry it. Chop the roe coarsely with a knife.

6. Reheat the lobster meat for 20-30 second in a microwave oven of for 8-10 minutes in a conventional oven set at 350 degrees F. Bring the cup of reserves stock to a boil and boil it until it is reduced to 1/2 cup. Add the butter, chives, and salt and pepper, and brig to a strong boil.

7. Arrange an artichoke bottom on each of four plates, and place the meat of half a lobster tail in the cavity of each with a piece of claw meat alongside. Spoon some sauce on top, and sprinkle with some of the roe. Serve if desired, with Broccoli with butter - see link, arranging the broccoli around the artichoke bottoms.

Two of Jacques Pepin's favorite flavors are combined here in an elegant entree. The stock from boiling the lobsters can be frozen and used to flavor sauces and soups.

Lobster in Artichoke Bottoms
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