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Stuffed Baby Artichokes

Steamed Zucchini Blossoms Filled with Shrimp & Lobster
Serves 4


1 carrot
1 small onion
1 head of garlic
Fish stock
Heavy cream (preferably not ultra-pasteurized)
Canned Italian tomatoes
1/4 cup white wine
1 large bunch of mint (2-3 oz.) coarsely chopped, stems included
2 tbsp. mint cut in chiffonade (thin strips)
1 tbsp. sweet butter
Pinches of salt and freshly ground black pepper
The juice of 1/2 lemon
16 large blossoms (with baby zucchini attached if possible)
1/2 pound fresh shelled and de-veined shrimp
1 egg white
1/4 cup heavy cream (preferably not ultra-pasteurized)
The meat of a 1 pound lobster finely diced
1/4 tsp. finely chopped garlic
Pinches of salt, freshly ground black pepper & cayenne pepper
1 tsp. brandy

Prepare the Sauce
1. Coarsely chopped carrot, onion and garlic (without peeling any of them).
2. Sweat in butter over low heat without browning.
3. Add white wine and reduce until almost dry.
4. Add fish stock, tomato and mint. Simmer for 1/2 hour. Strain through a fine sieve pushing down on solids to extract all liquids. Return to a clean pot. Add cream and bring to a boil. Reduce until lightly thickened. Season to taste with salt, black pepper and lemon juice.

Prepare the Zucchini
Place shrimp, egg white and a pinch of salt into the cuisinart. Puree into a paste. Add cold cream. Remove from cuisinart and place in a bowl.Add finely diced lobster meat. Season with salt, black pepper, cayenne and brandy. Place mixture into a pastry bag. Pipe into the zucchini blossoms. Do not overfill. Twist the end of each flower to seal it.

1. If baby zucchini are attached then slice 3 or 4 times along the length of zucchini leaving them attached to the flowers.
2. Steam flowers in a bamboo steamer over boiling water for about 5 minutes or until filling feels firm and cooked.
3. Serve on top of tomato-mint sauce. Garnish with mint chiffonade.