Lobster Artichoke Hearts Appetizer

Preparation – Tourniquette artichoke hearts – Boil artichoke bottoms in salted water with juice of one lemon – Blanch 30 artichoke leaves (garniture) – Lobster (5 pcs. ) in half and cut the tails diagonally into slices – remove claws, put 30 lobster legs aside as garniture Stir butter until creamy – make 5 eggs, remove shell Preparation – spread eggs through hair sieve – stir butter until creamy, add mustard, mayo, salt, pepper and Worcester sauce and stir well – spray egg mixture with piping bag on blanched artichoke hearts- blaetter, garnish with black olives – Stir together the juice of one lemon, olive oil, salt and pepper – Halve the artichoke bottoms, cut into slices and arrange on plates in a fan shape – Place one lobster claw on each of three wild garlic leaves – Arrange the lobster tail slices next to it – Garnish each with three lobster legs and a stuffed artichoke leaf – Drizzle the lobster meat and artichoke hearts with sauce

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