2½ liters (10 cups) water
2 cups + 5 tablespoons white wine
1 cup white vinegar
1 onion, sliced
1 celery stalk
Bouquet garni (thyme, bay leaf, and parsley)
Salt and freshly ground pepper
3 lobsters (1-½ to 1 kg each) (2.2 – 3.3 lbs)
6 jumbo artichokes
2 cups + 5 tablespoons water
2 lemons (juice only)
2 tablespoons oil
18 asparagus spears
2 stalks celery (white, tender ones only)
1 small avocado
3 small endives, quartered
Method: Combine all ingredients except the lobsters, place over high heat, and boil for 10 minutes. Add the lobsters to the boiling liquid and cook for 8 minutes. Remove the lobsters from the liquid and allow them to cool. When cool enough to handle, make a small incision between the eyes to let out the excess water. Cut all the leaves around the artichokes until only the bottoms remain. Place the artichoke bottoms in a quart of water with the lemon juice, oil, and a generous pinch of salt. Cook for 10 minutes. Parboil or steam the asparagus spears until barely al dente. Peel the celery and cut in small pieces, then blanch until barely cooked. Serves 6
Dressing: Make at the last minute (see presentation).
2 shallots, chopped
1 small clove garlic, pureed
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
1 egg yolk
6 tablespoons olive oil
1 tablespoon each: fresh parsley, tarragon, chives
Dressing Method: In a blender, combine shallots, garlic, wine vinegar, mustard, and egg yolk. Blend. Add oil, one tablespoon at a time, until thoroughly incorporated. Add the warm coral* from the lobsters and the fresh herbs.
Presentation: Crack the lobster tails and slice them. Crack the lobster claws and keep them whole. Peel the avocado and cut into 12 thin slices. Arrange the slices around the artichoke bottoms. Fill the bottoms with lobster slices; decorate with the meat from the claws, and the celery slices. Add asparagus spears and quartered endive. Pour the lukewarm dressing over the lobster and artichokes. Make the dressing at the last minute. Have your artichoke filled lobster on each place prepared, as well as the garnish. This delicious dressing is a delicate one, and it will separate if left to stand for long.
*Coral: Deep red when raw and coral pink in color when cooked, this is the roe or egg sac found only in the female. They are considered a delicacy and are also often added to sauces.