Lobster wellington

Yield: 1 servings

Measure Ingredient
6 ounces Chopped lobster knuckle and claw meat
2 ounces Fresh seasonal julienne; (2 to 3)
\N \N ; vegetables
2 ounces Lobster Boursin cheese sauce*
1 \N Pinches minced fresh garlic and shallots
1 dash Salt and pepper
\N \N (5 inch by 5 inch) puff pastry square
\N \N ; (frozen)
1 ounce Clarified butter
2 ounces White wine
2 ounces Mirin cream sauce; (sweet rice wine and
\N \N ; cream reduction)

*Lobster Boursin cheese sauce is made by reducing lobster stock and heavy cream and whisking in Boursin cheese.

Preheat oven to 350 degrees. Take out puff pastry to thaw slightly. Make cuts in pastry to form shell. Allow to proof (or rise), then bake in oven until pastry rises and browns. Let cool and set aside.

Heat oven to 400 degrees. In a saut‚ pan over medium heat, add butter, garlic and shallots. Saut‚ quickly for 30 seconds. Add lobster meat and vegetables and cook for 1 minute. Add white wine to deglaze pan. Add lobsterBoursin cheese sauce and mix. Take puff pastry shell and cut out the top to form a bowl shape. Take ingredients from pan and place into puff pastry, put pastry onto a pan and slide into a preheated 400 degree oven for 2 minutes. Remove, plate up and garnish and sauce with Mirin cream.

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