Lobster with artichokes, baked grits and mango
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Half-and-Half |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 1 | cup | Stone-ground grits |
| 2 | tablespoons | Unsalted butter |
| Ground white pepper to taste | ||
| 4 | tablespoons | Grated Parmesan cheese |
| 1 | Egg, beaten | |
| 4 | Cooked artichoke hearts | |
| 1 | cup | Cooked, cubed lobster meat |
| Mango Butter: | ||
| 1 | cup | White wine |
| ⅛ | cup | White-wine vinegar |
| 2 | Shallots, minced | |
| 1 | Bay leaf | |
| ¼ | cup | Heavy cream |
| 1 | cup | Unsalted butter, cut into cubes |
| ½ | cup | Fresh pureed mango (from 1 mango) |
| 2 | tablespoons | Parmesan cheese, grated |
Directions
Lobster with artichokes, baked grits and mango butter.
Recipe from Tom McEachern, 1848 House, Atlanta. Serves 4 Grits: Salt and freshly ground black pepper to taste Method: For grits, bring Half-and-Half water and salt to a boil in medium saucepan. Slowly stir in grits, stirring until thickened, about 15 minutes. Pour into a large mixing bowl and stir in 2 table- spoons butter, white pepper, Parmesan and egg. Preheat oven to 325øF.
Place the artichokes in a pan; set inside a larger pan. Add enough warm water to come halfway up the sides of the smaller pan. Divide grits among artichoke hearts. Bake for 20 minutes.
For mango butter, in a saucepan, place wine, vinegar, shallots and bay leaf. Reduce over medium-high heat until 1 tablespoon of liquid remains. Add cream. Simmer 2 minutes, then remove bay leaf. Whisk in butter and mango puree. Strain. Add cheese, salt and pepper. Serve stuffed artichokes warm topped with lobster pieces and a few spoonsful of mango butter.