Until about two weeks ago I had always bought canned artichokes. My friend Kelcey and I decided to make a delicious vegetarian dish after planting our new garden and wanted fresh veggies for this recipe, so I decided I would buy fresh organic artichokes. Little did I know that trimming an artichoke is no easy task. We completely butchered two organic artichokes and ended up having to purchase canned ones in order to finish the dish. Another downfall to our dish was that we topped the bread with way too much cheese, which kept it from getting crispy and left us with a soggy bread topping… Not the most appealing. So here’s to round two!
The second lobster dish that I cooked this week was Lobster Thermidor. This recipe took a bit longer than the Butter Poached Lobster & Shrimp recipe. I added shrimp to this recipe as well to add some extra substance to the meal, since we didn’t have very much lobster meat. I found this recipe on MyRecipes from Cooking Light, but tweaked it a little. It is a healthier version of a Lobster Thermidor recipe. If I could afford to buy lobster more often, I would cook these two recipes all the time!