Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Half-and-Half 1 c White wine
2 c Water 1/8 c White-wine vinegar
1 ts Salt 2 Shallots, minced
1 c Stone-ground grits 1 Bay leaf
2 tb Unsalted butter 1/4 c Heavy cream
Ground white pepper to taste 1 c Unsalted butter, cut into
4 tb Grated Parmesan cheese -cubes
1 Egg, beaten 1/2 c Fresh pureed mango (from 1
4 Cooked artichoke hearts -mango)
1 c Cooked, cubed lobster meat 2 tb Parmesan cheese, grated
Mango Butter:

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 325øF.
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.

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