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Ingredientes
- 6 ounce Minced lobster knuckle and claw meat
- 2 ounce Fresh seasonal julienne, (2 to 3) vegetables
- 2 ounce Lobster Boursin cheese sauce*
- 1 pch chopped fresh garlic and shallots
- 1 dsh Salt and pepper (5 inch by 5 inch) puff pastry square (frzn)
- 1 ounce Clarified butter
- 2 ounce White wine
- 2 ounce Mirin cream sauce, (sweet rice wine and cream reduction)
Direcciones
- *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 create shell. Allow to proof (or possibly rise), then bake in oven till pastry rises and browns. Let cold and set aside.
- Heat oven to 400 degrees. In a saute/fry pan over medium heat, add in butter, garlic and shallots. Saute/fry quickly for 30 seconds. Add in lobster meat and vegetables and cook for 1 minute. Add in white wine to deglaze pan. Add in lobsterBoursin cheese sauce and mix. Take puff pastry shell and cut out the top to create 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 min. Remove, plate up and garnish and sauce with Mirin cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 142g | |
| Calories 424 | |
| Calories from Fat 338 | 80% |
| Total Fat 38.04g | 48% |
| Saturated Fat 19.55g | 78% |
| Trans Fat 0.12g | |
| Cholesterol 102mg | 34% |
| Sodium 682mg | 28% |
| Potassium 206mg | 6% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.47g | 0% |
| Protein 8.88g | 14% |
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