Total Steps
9
Ingredients
9
Tools Needed
6
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 2 ounce Mirrin cream sauce (sweet rice wine and cream reduction)
- 2 ounce White wine
- 1 ounce Clarified butter
- 1 square 5 inch by 5 inch puff pastry (frozen)
- 1 dash Salt and pepper
- 1 pinch minced fresh garlic and shallots
- 2 ounce Lobster Boursin cheese sauce
- 6 ounce Chopped lobster knuckle and claw meat
- 2 ounce Fresh seasonal julienne vegetables
Instructions
Step 1
Prepare the Lobster Boursin cheese sauce by reducing lobster stock and heavy cream, then whisking in Boursin cheese.
Step 2
Preheat oven to 350 degrees F. Take out the puff pastry to thaw slightly. Make cuts in the pastry to form a shell. Allow it to proof (or rise), then bake in the oven until the pastry rises and browns. Let it cool and set aside.
Step 3
Preheat oven to 400 degrees F.
Step 4
In a saute pan over medium heat, add clarified butter, minced fresh garlic, and shallots. Sauté quickly for 30 seconds.
Step 5
Add chopped lobster knuckle and claw meat and fresh seasonal julienne vegetables to the pan and cook for 1 minute.
Step 6
Add white wine to deglaze the pan. Stir in the Lobster Boursin cheese sauce and mix well.
Step 7
Take the baked puff pastry shell and carefully cut out the top to form a bowl shape.
Step 8
Spoon the lobster mixture from the pan into the puff pastry shell. Place the filled pastry onto a baking pan and slide it into the preheated 400 degree F oven for 2 minutes.
Step 9
Remove from the oven, plate up, garnish, and sauce with Mirrin cream.