Lobster with Artichokes & Curry
A Tangy, Sweet and Luscious Combination By Andrew Zimmern When I entertain, my guests won’t stand for me making every dish ahead of time. Friends love to gather
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Stockpot
- Tongs
- Mixing bowl
- Colander
- Bread knife
- Spoon
- Skillet
- Paper towel
- Whisk
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen shears
- Stove
- Refrigerator
- Ice
- Saucepan
Ingredients
- Ice
- Two 1 1/2-pound live lobsters
- 1 lemon, halved
- 4 large artichokes
- 4 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1/2 cup all-purpose flour
- 1 tablespoon Madras curry powder
- 2 tablespoons minced shallot
- 1 large garlic clove, minced
- 1/4 cup dry white wine
- 1 cup chicken stock or low-sodium broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped parsley, plus more for garnish
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