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.

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