Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Bake this puff pastry-capped lobster cake in individual bakers or perhaps a shallow baking dish. It's a scrumptious primary dish for a special event.
Ingredients
- 4 tablespoons butter
- 1 1/2 cups sliced mushrooms
- 1/2 cup sliced eco-friendly onion
- 3 tablespoons flour
- 1/4 cup dry sherry or white-colored wine
- 1/2 cup clam juice or juices from cooking the lobster, or chicken broth
- 2 1/two to three cups diced cooked lobster
- 2 cups half-and-half, dairy, or light cream
- 1 cup cooked frozen mixed vegetables or peas and carrots, drained
- 1 sheet puff pastry
- dash paprika
- freshly grated nutmeg, a couple of gratings, or about 1/8 teaspoon
- pinch salt, to taste
- pinch freshly ground pepper
- egg wash - 1 egg, beaten with 1 tablespoon water
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Preparation
Melt butter in large saucepan. Add mushrooms and onions and stir until tender. Sprinkle with flour prepare, stirring, until flour is made available to the butter. Continue cooking, stirring, for just two minutes. Add sherry and clam juice or chicken broth stir over low heat until mixture thickens.
Remove mushroom mixture from heat. Stir within the lobster and cream, then your hot cooked vegetables. Taste and add paprika, nutmeg, salt, and pepper, to taste.
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Spoon the lobster mixture into 4 buttered ramekins or individual bakers or perhaps a buttered 1 1/2-quart shallow baking dish. Put aside and let awesome lower to 70 degrees.
Take puff pastry out and also to thaw for 25 minutes. Cut or unveil, if required, to suit dish. Cut vents within the pastry then fit over ramekins or baking dish. Brush with egg wash. Bake at 400° for twenty to thirty minutes or until pastry is puffed and nicely browned.
