Saturday, December 10, 2011

Lobster Cream Puffs Recipe - Smoke Rise Inn

Lobster Cream Puffs Recipe
The Holidays bring to mind getting together with friends and family, not just over elaborate formal meals, but also over festive exchanges of delicious bite-sized delights that the French refer to as "amuse-bouche" or "amuse gueule". The following Smoke Rise Inn recipe from Chef George Tavolara for Lobster Cream Puffs - in my estimation - falls into that category.

Try them out and let me know if you agree...

Smoke Rise Inn Lobster Cream Puffs

For the Pastry

2 Cups Water
Pinch of Salt
½ Pound Butter
2 Cups Flour
8 Eggs

Melt butter in a medium pot with water, bring to a boil, add salt then flour and work the dough over a high flame for 2 minutes. Remove from the heat and beat dough adding eggs one at a time.

Pipe dough out on to a sheet with a pastry bag about the size of a golf ball. Bake 300 degrees for 40 minutes.

Lobster Filling

1 lb of freshly cooked lobster meat. (4 1¼ pound lobsters will yield 1 lb of meat)
¼ Cup Diced Celery
1/8 Cup Minced Red Onion
¼ Cup Mayonnaise

Thank you, Chef George!

Image courtesy of Tea Time with Lobster Bites from Salvo-Lutions

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