The duo of chicken lobster fricassee with artichokes and mushrooms is a very nice dish, where surf and turf are combined for our gourmet pleasure.

In a large sauté pan, melt 2 ounces of butter, add the leeks, carrots cut in small sticks, fennels cut in half, and the sliced mushrooms. Let sweat for 5 minutes, then wet with champagne and the fish stock. Cook for 30 minutes, then strain and collect the cooking juice; set the vegetables aside.

Cut lobsters in half from head to tail, and keep the coral. Cut the tail in sections and break the claws. Sear the sliced chicken and lobster for 2 minutes on high heat in 4 tablespoons of olive oil. Flame with the cognac, wet with the cooking juice, then add thyme, bay leaves and artichokes; cook covered for 8 minutes.

Remove the lobster parts. Add cream and the lobster coral with the cooking juice. Reduce to ¾ on medium heat. Add herbs, salt, pepper, and the vegetables, and simmer for 5 minutes