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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.


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)


Salt & pepper


Servings: 2

  1. Wash all vegetables thoroughly and chop coarsely.
  2. Put the vegetables in a pot of boiling water together with your fresh herbs and let your stock simmer for ½ hour.
  3. Add the lobster to your boiling stock, turn off the heat and let the lobster rest in it for 1 hour.
  4. Dissect the lobster and cut into pieces.
  5. Stew the mushrooms in some butter.
  6. Warm the lobster bisque over low heat and add a knob of butter.
  7. Add the pieces of lobster to your sauce and let it heat for a little while longer.
  8. Place the puffy pastry shells in a preheated oven for 7 minutes at 170°C/338°F
  9. Spoon some of the stewed mushrooms onto a plate and place the oven baked puff pastry shell on top.
  10. 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