- Yield: 2 servings
Lobster, Lemon and Baby Artichokes
Recipe courtesy of Angel Camacho, Executive Chef, Alpine Country Club, Demarest, N.J.
- 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.