4 artichokes
4 lobsters, 1 1/2 lbs. each
4 plum tomatoes, diced
3 egg yolks
1 c. (4 oz.) diced Mozzarella cheese
3 cloves garlic
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. olive oil
1/4 c. chicken broth
4 anchovy fillets
1/2 c. toasted pine nuts
8 pitted olives, sliced

Drop lobsters into boiling salted water. When water reboils, boil 5 minutes longer, then drain and cool.

Trim stems and tips of leaves on artichokes, cook in boiling salted water until easily pierced, about 30 to 35 minutes. Drain, cool and then chill.

With a sharp knife, cut lobsters in half and open out. Remove meat from body and claws. Dice meat and mix with Mozzarella and tomatoes. Stuff mixture back into body shells. Chill.