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Entree
2 servings
25 minutes
25 minutes
Chef Tom Fraker
2 pounds Melissa’s Baby Purple Artichokes
3 tablespoons extra virgin olive oil
6 cloves Melissa’s Peeled Garlic, minced
Kosher salt and freshly ground pepper, to taste
3 tablespoons water
1 stick unsalted butter, cubed
2 lobster tails, shells removed; reserved
5 fresh basil leaves, cut into ribbons
1 (1¾ ounces) can Caviar Petrossian Paris Royal Ossetra
Prepare a hot grill.
Cut off the top of the artichokes and peel off a few layers of leaves to get to the more tender ones. Trim off the stems and split in half lengthwise. Juice the lemon into the bowl of water and add the trimmed artichokes.
In a bowl, toss together the artichokes, olive oil and salt and pepper. Place the artichokes on the hot grill and cook for 10 minutes. Flip them and cook for an additional 5 minutes. Remove from the grill.
In a sauté pan, bring the water to a simmer. Whisk in the butter a little at a time over medium heat without bringing it to a boil. Insert a skewer through the tails from end to end to keep them from curling while they cook. Place the tails in the pan and simmer 5-6 minutes, turning often, until the tails are opaque in color. Add the basil and cook for 1 minute longer.
To serve, place the artichokes on 2 plates. Add the tail shells on top of the artichokes and top with the tails. Garnish with the caviar and serve.
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