Chilled Spiny Lobster Medallions & Baby Artichoke*

4 oz Hawaiian spiny lobster tail
1 pt court bouillon
2 baby artichokes
1 T Lemon-Thyme Vinaigrette
1 lemon, cut into half-circle slices
1 nasturtium flower, to garnish
1 thyme sprig
Zest of 1 lemon

Poach spiny lobster tail in simmering court bouillon for 10 to 12 minutes until slightly undercooked. Remove from stock (discard stock) and chill; cut lobster into medallions. Poach artichoke in boiling water for 12 to 14 minutes. Remove and immediately submerge in ice water; let cool completely.

To prepare, dip each artichoke leaf halfway into Lemon-Thyme Vinaigrette and place on plate. Continue to do this until you complete a circle of artichoke leaves. Place a clean artichoke bottom in the center of the plate. Place lobster medallions on top of the artichoke bottom. Garnish with lemon slices, nasturtium, thyme sprig, and lemon zest.