Lobster Stuffed with Artichoke Hearts & Portobellos

Like life, food blogging requires balance. Trying to chronicle every meal that crosses our table can be taxing, and there are times when we crave cooking's simple creativity without the responsibility of recording a recipe. Here's a dish from our repertoire with only a photograph as evidence. It's sumptuous and inventive, and will likely appear in the future!

Awhile back, Adam found frozen lobster tails on sale for a ridiculous price. (Thanks, Matt!) We almost always buy our seafood fresh, but these tails were just a few dollars apiece. When the time came for our lobster extravaganza, we wanted something different than the routine butter and lemon. We consulted our favorite cookbook, The Flavor Bible, for ideas. If you have basic cooking skills and you only buy one cookbook, make this the one.

Who knew that lobster paired with mushrooms and artichoke hearts? The Flavor Bible does. Creamy, tender hearts and sautéed portobellos compliment buttery lobster beautifully. A mushroom reduction yielded an intensely flavored gravy that begged to be slathered over garlic mashed potatoes.  A slight dusting of panko and Parmesan, steamed beet greens for color (and vitamins), and a sprinkling of parsley finished the plate!