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1
To make Greek vegetables, begin by adding olive oil to a hot pan.
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2
Add onion bulbs, and let them become translucent.
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3
Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes.
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4
Once the liquid is reduced, your vegetables are ready to be served.
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5
In another pot, make the pepper coulis.
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6
Heat a pan and add the oil.
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7
Add the garlic and the peppers to the pan.
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8
When the peppers become soft, add the thyme and chicken stock.
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9
Bring to boil, reduce heat, and let the peppers become very soft.
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10
Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
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11
To prepare lobster, remove claws and cut lobster in half, lengthwise.
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12
Remove the eyes and any discolored pieces.
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13
Season with salt and pepper.
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14
Add a small amount of olive oil to the lobster flesh to prevent sticking to grill.
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15
Place each half flesh down, and grill for 4 to 5 minutes.
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16
While lobster is cooking, prepare the butter that will be served with the lobster.
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17
The butter should be room temperature.
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18
Add tarragon, garlic, shallots, lemon juice, salt, and pepper.
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19
Cream all ingredients together.
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20
To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes.
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21
Quickly remove claws and cool claws in ice.
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22
Once the claws are cooled, remove the meat from the shells.
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23
To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
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24
For the grilled lobster, place lobster on serving dish, and add butter mixture on top.
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25
Dish is ready to be served.
