Lobster With Artichokes, Baked Grits And Mango Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Half-and-Half,
1 cup: White wine,
2 cup: Water,
1/8 cup: White-wine vinegar,
1 tsp: Salt,
2: Shallots, minced
1 cup: Stone-ground grits,
1: Bay leaf,
2 tbsp: Unsalted butter,
1/4 cup: Heavy cream,
Ground white pepper to taste,
1 cup: Unsalted butter, cut into
4 tbsp: Grated Parmesan cheese,
-cubes,
1: Egg, beaten
1/2 cup: Fresh pureed mango, (from 1
4: Cooked artichoke hearts,
-mango),
1 cup: Cooked, cubed lobster meat
2 tbsp: Parmesan cheese, grated
Mango Butter:,
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 325
F.
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.
Source from luhu.jp
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 325
F.
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.
Source from luhu.jp