lobster with artichokes, baked grits and mango

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.