Ingredients:

• 1 ½ lb lobster, steamed & chilled
• 3 pieces of fresh medium artichokes, cleaned & cut in quarters
• 1 medium leek [Holland type] cut and diced in about 1 inch squares
• ½ white onion, diced in about 1 inch squares
• 1 medium carrot, finely diced
• 1 celery stick
• 1 Idaho potato, peeled & chopped into 2 inch squares
• 1/8 Cup fresh dill, finely chopped
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon fresh squeezed lemon juice
• 2 Cups of vegetable stock
• 3 Bay leaves
• ½ teaspoon black peppercorns
• 1 teaspoon salt
• 1 whole lemon cut in half
• ½ cup white wine (good quality – remember if you can’t drink it – you shouldn’t cook with it!)
• 1 Tablespoon butter
• 2 Puff Pastry sheets, 8” x 8”

Directions:

Artichoke Fricassee:

1. Add olive oil in a large saucepan over medium heat, after 1 minute add artichokes, onions, leaks, carrots and potatoes. Simmer for 5 minutes.
2. Once tender, add lemon juice, vegetable stock and cook for 10 minutes. Remove from heat and set aside.

Lobster:

1. In a lobster pot or large saucepan, add ½ gallon water, bay leaves, peppercorn, celery, lemon, salt and wine. Bring to a boil and place lobster in port. Allow to cook for 5 minutes. Remove from heat and immediately immerge lobster in ice water.
2. Remove shells. Once ready to serve, heat lobster meat in ½ cup vegetable stock with 1 Tablespoon butter and salt to taste.

Puff Pastry Well:

1. Roll out puff pastry sheets and cut into 6 inch rings – approximately 1 to 1-1/2 inch width. Bake for 10 minutes in 350 degree preheated oven.

Assembly:

1. Place the artichoke fricassee in the center of the plate and top with pastry rings. Slice the lobster tail and place pieces inside pastry well. For an impressive presentation, place the cleaned out lobster head on one end of pastry nest, the tail at the opposite end and the claws on the sides.