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Lobster and Fresh Artichoke Hearts

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Lobster and Fresh Artichoke Hearts with Chlorophyll Sauce for 4 People:

  1. 4 large artichokes (Camus de Bretagne or Macau de Gironde variety)
  2. 1 Breton lobster, around 600g
  3. Salt (for cooking artichokes)
  4. 1 tablespoon of flour dissolved in 1 tablespoon of vinegar, diluted with 5 liters of cold water and strained
  5. Chlorophyll Sauce

  6. 1 bowl of mayonnaise (1 egg yolk, a bit of mustard, salt, pepper, and 200ml of sunflower oil)
  7. Green herbs: tarragon, flat-leaf parsley, chervil, parsley, watercress, spinach (whatever green herbs you find), blanched (in cold salted water brought to a boil), then refreshed and drained, placed in a woven cloth with each person going in the opposite direction to collect the beautiful green juice that you will add to your mayonnaise.
Lobster and Fresh Artichoke Hearts
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Cooking the Lobster:

1- Bring a large pot of water to boil, seasoned to your liking (salt, onion, seaweed, Espelette pepper, etc.).

2- Immerse the lobster in the broth for 8 minutes.

3- Let it cool a bit and carefully shell it without damaging the tail meat. Set aside.

Preparing the Artichokes:
4- Lay the artichoke flat in front of you and, with your palm, press on the stem until it breaks. You will notice that many filaments come out with it, which would have remained in the artichoke if you had cut it with a knife.

5- Using a thin and sharp knife, cut the green leaves by "turning" over 4 to 5 cm until you see the white. Cut the artichoke at the level where you "turned" it, then remove the green from the "bottom." There should be no green left on your artichoke. Place them one by one in water with a few drops of vinegar.

6- Pour your diluted vinegar solution into a thick saucepan, then when it boils, whisk it, add salt, and add your artichokes. Cook for 20 to 25 minutes. They will be done when a thin blade can easily penetrate them. Transfer them to a large bowl, cover with their cooking liquid, and let them cool.

One hour before serving, take the artichokes out of the cooking liquid. Using your thumb, remove the hay. Prepare your green sauce (mix mayonnaise and chlorophyll juice), divide it into 2 small bowls; in one, mix the meat from the lobster claws and the rest of the lobster (except the tail). Stir and place this mixture in a dome inside each artichoke. Arrange them on pretty plates, then drizzle with the other sauce and finally elegantly place the lobster tail medallions on top.
credits photo : © Asfaux patrick - A.F.Touch

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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