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Lobster Salad On Artichokes

Food.and.film's picture
Ingredients
  Artichokes 4 Large
  Lemon 1 , halved crosswise
  Olive oil 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Heavy cream 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Lobster meat 1⁄2 Pound, cooked, chilled, 1/2 inch pieces
  Finely chopped chives 1 Tablespoon
  Boston lettuce 1 Medium, washed, dried and chilled
Directions

GETTING READY
1) Remove the stems and the outer leaves from all the artichokes. Discard the leaves and retain the flat central base.
2) Pick out the leaves till you find the inner yellow-green leaves. Slice the top 2/3 of the artichokes, so that only the bases remain.
3) With a knife, cut off the lower covering of the outer leaves and remove any rough edges off all the four base.
4) To avoid discoloration of the artichokes, rub lemon juice over them.

MAKING
5) In a large pot of salted, simmering water, add in the artichokes. Simmer for about 30 minutes. Drain the artichokes and pat dry. Cool slightly.
6) Scoop out the inner fibers from the artichokes. Keep aside.
7)In a bowl, mix oil, vinegar, mustard, cream, salt and pepper. Mix till smooth.
8) Next, add in the lobster meat into the filling. If needed, added more salt or pepper. Coat the lobsters with the filling well.
9) Fill the four hollow artichokes with equally distributed lobster salad.

SERVING
10) On four side plates, arrange two lettuce leaves each.
11) Place an artichoke on each, in the centre.
12) Garnish the top of the lobster salad with chopped chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Lobster
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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