1 lobster tail cut in half lengthwise
Oil & butter
artichoke bottoms
Sauté lobster tail in equal parts butter and oil. Cook for 2—3 minutes. Remove from frying pan and cut into 1/2” pieces.
Topping:
3 oz cream cheese
1/4 c shredded parmesan
3 T mayonnaise
1 chopped green onion
1/2 t White Wine Worcestershire sauce
Mix all ingredients together. In oven dish place artichoke bottoms. Put 1 piece of lobster in each artichoke bottom. Put about 1—1 1/2 t of topping on each artichoke. Broil about 3 min or til light brown.