Lobster wellington

1 servings

Ingredients

QuantityIngredient
6ouncesChopped lobster knuckle and claw meat
2ouncesFresh seasonal julienne; (2 to 3)
; vegetables
2ouncesLobster Boursin cheese sauce*
1Pinches minced fresh garlic and shallots
1dashSalt and pepper
(5 inch by 5 inch) puff pastry square
; (frozen)
1ounceClarified butter
2ouncesWhite wine
2ouncesMirin cream sauce; (sweet rice wine and
; cream reduction)

Directions

*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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