Hoffman Media


Lobster Salad in Puff Pastry

Lobster Salad in Puff Pastry

1 (10-ounce) box frozen puff pastry shells
3 tablespoons butter
2 tablespoons minced shallots
4 medium lobster tails, chopped
3 hard-boiled egg yolks, chopped
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon mayonnaise
1 cup micro arugula
3 hard-boiled egg whites, chopped

1. Bake shells according to package directions; set aside.
2. In a medium skillet over medium heat, melt butter and cook the shallots until fragrant and nearly translucent, about 2 minutes.
3. Add the lobster, and cook until meat is opaque, about 5 minutes. Place cooked lobster in a large bowl; cool slightly. Add egg yolks, mustard, cayenne, salt, and pepper. Add mayonnaise, and gently toss.
4. Line the prepared puff pastry shells with micro arugula, and fill with lobster salad. Sprinkle each prepared shell evenly with chopped egg whites. Serve immediately.

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