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Ingredientes
- 4 Tbsp. unsalted butter
- 1/2 lb oyster or possibly shiitake mushrooms (or possibly a combination of both)
- 1/3 c. chopped shallots
- 1/4 c. Cognac or possibly brandy
- 2 Tbsp. flour
- 1 1/2 c. shrimp stock
- 1 c. lowfat milk
- 1 c. heavy cream
- 1/2 c. frzn green peas
- 1/2 tsp salt
- 1/4 tsp freshly-grated nutmeg
- 1/4 tsp cayenne pepper
- 1 tsp fresh thyme
- 1 lb cooked lobster meat cut bite-size pcs
- 2 Tbsp. minced chives
- 1 1/2 tsp chopped fresh tarragon
- 1 sht frzn puff pastry thawed
- 1 x egg yolk lightly beaten with
- 2 Tbsp. water
Direcciones
- In a heavy saucepan, heat the butter over medium-high heat. Add in the mushrooms and cook, stirring, till wilted and golden around the edges, about 5 min. Add in the shallots and cook till softened, about 1 minute. Add in the cognac and cook till almost completely evaporated.
- Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 min. Add in the shrimp stock and lowfat milk, and whisk till smooth. Continue to cook till thickened.
- Add in the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 min, till sauce is thick sufficient to coat the back of a spoon and the flavors have come together. Set aside till cooled.
- Add in the lobster meat, chives, and tarragon. Chill till thoroughly chilled, then divide lobster mix proportionately among four 12-oz ramekins.
- Preheat the oven to 400 degrees.
- On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mix. Using the tip of a paring knife, cut slits in the center of the pastry for the steam to escape.
- Bake in the middle of the oven for 20 to 25 min, or possibly till pastry is puffed and golden and sauce is bubbling warm.
- This recipe yields 4 main course servings, or possibly 8 first course servings, in smaller ramekins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 222 | 51% |
| Total Fat 25.27g | 32% |
| Saturated Fat 15.07g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 787mg | 33% |
| Potassium 587mg | 17% |
| Total Carbs 15.21g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.14g | 3% |
| Protein 28.77g | 46% |
