Poached Lobster With Artichoke Heart Recipe
Poached lobster nestled into an artichoke heart.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Artichoke Hearts
Begin by preheating your oven to 375°F (190°C). Trim the artichoke hearts by removing any tough outer leaves and cutting off the tops. Boil them in salted water for about 10 minutes until tender, then drain and set aside.
- 2
Poach the Lobster
In a large pot, combine the white wine, minced garlic, and a pinch of salt and pepper. Bring to a gentle simmer. Add the lobster tails and poach them for about 5-7 minutes until they are opaque and cooked through. Remove the lobster from the pot and let it cool slightly before removing the meat from the shells.
- 3
Assemble the Dish
In a small saucepan, melt the butter and stir in the lemon juice and chopped parsley. Place the artichoke hearts on a serving plate. Fill each heart with the poached lobster meat and drizzle the lemon-butter sauce over the top. Season with additional salt and pepper if desired.
- 4
Serve
Serve immediately while warm, garnished with extra parsley if desired.
