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1
Set up a large ice bath.
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2
In a pot of boiling water, blanch the lobsters for 3 minutes, until bright red but still undercooked.
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3
Using tongs, transfer the lobsters to the ice bath to cool, then drain.
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4
Twist the bodies from the lobster tails.
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5
Using scissors, cut along the underside of the tails and remove the meat.
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6
Halve the tails lengthwise and discard the dark intestinal veins.
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7
Crack the claws and legs and remove the meat.
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8
Cut all of the lobster into 1 1/2-inch pieces.
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9
Transfer to a plate and refrigerate until chilled.
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10
Squeeze the juice from the lemon halves into a large bowl of water.
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11
Working with 1 artichoke at a time, snap off the dark green outer leaves.
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12
Using a serrated knife, cut off all but 3/4 inch of the remaining leaves.
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13
Peel and trim the bottom and stem of the artichoke.
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14
Halve the artichoke and scoop out the furry choke with a spoon.
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15
Cut the artichoke halves in thirds and rub with the lemon.
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16
Add both the artichokes and the lemon halves to the lemon water.
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17
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil.
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18
Drain the artichokes and pat dry.
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19
Add them to the skillet and season with a generous pinch each of salt and pepper.
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20
Cook over moderate heat, undisturbed, until well browned on the bottom, about 7 minutes.
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21
Turn the artichokes and cook, tossing occasionally, until tender, about 7 minutes longer.
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22
Transfer the artichokes to a plate and wipe out the skillet.
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23
In a large bowl, whisk the flour with the curry powder and season with salt and pepper.
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24
Dredge the lobster pieces in the seasoned flour, shaking off the excess, and transfer to a plate.
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25
In the large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of olive oil.
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26
Add the lobster and cook over moderately high heat, turning once, until golden, 3 to 4 minutes.
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27
Transfer the lobster to paper towels to drain.
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28
Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until softened, about 1 minute.
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29
Add the wine and cook, scraping up any browned bits from the bottom of the pan, until evaporated, about 2 minutes.
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30
Add the chicken stock and lemon juice and simmer until reduced to 3/4 cup, 2 to 3 minutes.
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31
Remove from the heat and whisk in the 1 tablespoon of parsley and the remaining 1 tablespoon of butter.
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32
Season the sauce with salt and pepper.
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33
To serve, spoon some of the sauce onto 4 plates and arrange the artichokes and lobster on top.
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34
Drizzle with the remaining sauce, garnish with parsley and serve.
