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Receta Lobster Mousse Puff Pastry Bouchees
by Global Cookbook

Lobster Mousse Puff Pastry Bouchees
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Ingredientes

  • 3/4 lb lobster tail meat roughly minced
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/2 c. chilled heavy cream
  • 1 Tbsp. chopped tarragon
  • 4 sm puff pastry shells
  • 1 x egg beaten with
  • 1 Tbsp. water to make egg wash
  • 1 ounce Sevruga caviar (optional)

Direcciones

  1. Preheat oven to 400 degrees.
  2. In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add in the cream in a steady stream and blend till the mix is smooth, then add in the tarragon.
  3. Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven till they are just beginning to color, about 7 min. Transfer the shells to a rack and let them cold completely.
  4. Pipe or possibly spoon the lobster mousse into the puff pastry shells and bake in the oven till the mousse is set and the shells are golden, about 4 to 5 min.
  5. Serve immediately topped with a dollop of caviar.
  6. This recipe yields 2 servings.