Puff Pastry with Lobster and Truffle
Celebrating something? For those who like it a bit more luxurious, this truffle-finished lobster is an absolute winner! Add some stewed mushrooms and a nice sauce and spoil your taste buds with this delicacy.
Ingredients
2 Pidy star shaped puff pastry shells
1 lobster (about 500 grams)
Lobster bisque
2 big carrots
3 stalks of celery
2 onions
2 sprigs of thyme
½ bunch of parsley
2 bay leaves
½ tbsp of ginger
½ stalk of lemongrass
1.5 l of water
Mushroom mixture (400 grams)
Butter
Salt & pepper
Method
Servings: 2
- Wash all vegetables thoroughly and chop coarsely.
- Put the vegetables in a pot of boiling water together with your fresh herbs and let your stock simmer for ½ hour.
- Add the lobster to your boiling stock, turn off the heat and let the lobster rest in it for 1 hour.
- Dissect the lobster and cut into pieces.
- Stew the mushrooms in some butter.
- Warm the lobster bisque over low heat and add a knob of butter.
- Add the pieces of lobster to your sauce and let it heat for a little while longer.
- Place the puffy pastry shells in a preheated oven for 7 minutes at 170°C/338°F
- Spoon some of the stewed mushrooms onto a plate and place the oven baked puff pastry shell on top.
- Fill the pastry with the lobster, pour some sauce over it and then finish with some truffle flakes.
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catalogue Pidy 2024