Lobster and Leek Stuffed Artichokes

 

What could be better than lobster and artichokes? This is a great way to stretch a little lobster so everybody gets a taste. This could be a great dish for appetizers or a main course. I like to parboil the artichokes because they are much easier to take the leaves off than raw. You can use the water twice to cook the vegetables and the lobster, reducing the amount of pans used.

What you will need

1 cup breadcrumbs

4 ounces cooked lobster diced, or one medium lobster tail

1 tablespoon butter

1 leek, finely chopped

1 shallot, finely chopped

3/4 cup mayo

2 tablespoons heavy cream

1 sprig fresh tarragon, finely chopped

2 sprigs fresh thyme, finely chopped

4 medium artichokes

2 lemons

salt and pepper to taste

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