Lobster with Artichoke Fund

Lobster with Artichoke Fund


ingredients:

1 pound of lobster clean
other Ingredients:10 funds canned artichoke150 grs . of canned mushrooms , drained and rinsed1 glass of palm or drained and rinsed1 glass of whole drained asparagus and washed1 cup ( tea), black olives , halved½ cup ( tea) of chopped parsley2 lemons cut into thin slices with peel1 spoon (soup ) cilantro , or rosemary , fresh thyme (optional )

 Dressing the Vinaigrette :

1 cup ( tea) of finely chopped parsley with stems1 cup ( tea) of chopped tomatoes skinned seeded½ cup (tea ) green onions chopped white part only½ cup of red wine vinegar½ cup (tea ) of cold water1 cup (tea ) of olive oil extra virgin olive oil1 large onion , grated3 drops of sweetener to break the acidity , or a pinch of sugar or honey1 teaspoon (tsp ) salt fullPepper ½ finger girl without seeds or chopped pepper or hot sauce to taste.
How to Prepare
Wash the lobster , remove the green tripe that is in the center of the body of the crustacean .
Before cooking , tie the legs and tail with cotton string .Cook until pink ( like shrimp ) .
Once cooked , open the length in half , remove the meat , chop into small pieces .
Cut the mushrooms into thin blades .
Cut the cabbage into slices, asparagus is to put the wholeMix the lobster mushrooms with chopped parsley stems

 Mode of Service :
Place the artichoke hearts in the dish put up spiced lobster.Garnish sides with strips of asparagus , sliced ​​hearts of palm .Garnish with lemon slices and put up preta.cortada olives in half .
The sauce vinaigrette is served in separate sauceboat .
  How to Prepare the Vinaigrette
Place in a bowl with the parsley stems chopped , chives , onion , tomato, vinegar, oil , salt and pepper to taste .Breaking the acidity with a hint of sweetener or sugar, or honey

Note :
  
 The lobster is served as a first course .