Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad (Emeril's New Orleans Fish House)

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Made this recipe for Christmas dinner with the family. Only difference was that we used grouper, shrimp, bay scallops and lobster. It was unbelievable....no leftovers! Served it over rice and it was light and flavorful. The saffron was such a great touch. Glad that all of the info. (cooking time, etc. was included. Thanks for a great meal!

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Give yourself plenty of time for the prep work. I found there was a lot to do. It was also difficult to find Achiote powder. But I finally found it in a Spanish grocery store.

The lobster stew was delicious. Once all of the ingredients were prepared, it was easy to cook and put together.

However, I did not have the same success with the artichoke salad. It may be that I need a better quality mandoline to get the slices of artichoke thinner. It didn't seem like much artichoke. So, I ended up using 3 instead of 2. The artichoke was not tasty raw.

The second night I had it, I cooked the salad in the oven for about 20 minutes to soften the artichoke. It was much better cooked.

Overall, it's a great recipe. But some adjustments should be made for the artichoke salad.