- Yield: 2 servings
Lobster, Lemon and Baby Artichokes
Recipe courtesy of Angel Camacho, Executive Chef, Alpine Country Club, Demarest, N.J.
Ingredients
- 1.5 lb Maine Lobsters - 3, cooked
- baby artichokes - 6, cooked sous vide and cut into quarters
- gluten-free flour - 1 cup
- eggs - 6, whole
- cream - 3 ozs.
- chopped parsley - 2 Tbsps.
- fresh-squeezed lemon juice - 3 ozs.
- butter - 1 lb., melted
- salt - to taste
Instructions
- Combine eggs, cream and chopped parsley/ Dredge artichokes and lobster in flour, then dip into egg mixture. Deep-fry until just crispy. Sprinkle with salt after frying.
- Combine lemon juice and better.
- In a serving bowl, dress artichokes and lobster with lemon butter. Garnish as desired.