Ingredients Jump to Instructions ↓

  1. 2 cups Half-and-Half

  2. 2 cups Water

  3. 1 teaspoon Salt

  4. 1 cup Stone-ground grits

  5. 2 tablespoons Unsalted butter

  6. Ground white pepper to taste

  7. 4 tablespoons Grated Parmesan cheese

  8. 1 Egg, beaten

  9. 4 Cooked artichoke hearts

  10. 1 cup Cooked, cubed lobster meat

  11. Mango Butter:

  12. 1 cup White wine

  13. cup White-wine vinegar

  14. 2 Shallots, minced

  15. 1 Bay leaf

  16. 1/4 cup Heavy cream

  17. 1 cup Unsalted butter, cut into cubes

  18. 1/2 cup Fresh pureed mango (from 1 mango)

  19. 2 tablespoons Parmesan cheese, grated

Instructions Jump to Ingredients ↑

  1. Lobster with artichokes, baked grits and mango butter. Recipe from Tom McEachern, 1848 House, Atlanta. Serves 4 Grits: Salt and freshly ground black pepper to taste Method: For grits, bring Half-and-Half water and salt to a boil in medium saucepan. Slowly stir in grits, stirring until thickened, about 15 minutes. Pour into a large mixing bowl and stir in 2 table- spoons butter, white pepper, Parmesan and egg. Preheat oven to 325F. Place the artichokes in a pan; set inside a larger pan. Add enough warm water to come halfway up the sides of the smaller pan. Divide grits among artichoke hearts. Bake for 20 minutes. For mango butter, in a saucepan, place wine, vinegar, shallots and bay leaf. Reduce over medium-high heat until 1 tablespoon of liquid remains. Add cream. Simmer 2 minutes, then remove bay leaf. Whisk in butter and mango puree. Strain. Add cheese, salt and pepper. Serve stuffed artichokes warm topped with lobster pieces and a few spoonsful of mango butter.


Send feedback