Lobster & Artichoke Recipe
Make Lobster & Artichoke Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster & Artichoke Filling
Assembly & Garnish
Method
Lobster & Artichoke Filling
Prepare lobster
If using whole cooked lobster, remove meat from claws and tail and chop into 1/2-inch pieces until you have about 1 1/2 cups. Pat dry with paper towel. If using pre-cooked lobster meat, chop and pat dry.
Deglaze
Pour in 1 tablespoon dry white wine to deglaze the pan, scraping any bits from the bottom. Let the wine reduce by half, about 1 minute.
Add artichokes and season
Add the chopped artichoke hearts to the skillet and cook 2–3 minutes to warm through. Stir in lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Make creamy base
Lower heat to medium-low. Add 1 cup heavy cream and 3 ounces softened cream cheese to the pan. Whisk until the cream cheese melts and the mixture is smooth. Stir in 1 tablespoon grated Parmesan and 1 teaspoon Dijon mustard; cook gently until sauce thickens slightly, about 2–3 minutes.
Combine lobster
Fold the chopped lobster into the cream and artichoke mixture just to heat through, about 1–2 minutes. Stir in 1/2 cup dry breadcrumbs and 2 teaspoons chopped parsley to bind the filling. Taste and adjust seasoning with additional salt and pepper if needed.
Assembly & Bake
Preheat oven
Preheat the oven to 375°F (190°C). Place a baking sheet on the rack to catch any spills.
Portion filling
Divide the lobster and artichoke filling evenly among six small ramekins or shells (about 1/4 cup to 1/3 cup each), smoothing the tops.
Bake
Bake in the preheated oven until the tops are golden and the filling is bubbling at the edges, about 12–15 minutes. For a more deeply browned top, place under the broiler for 1–2 minutes while watching closely.