Lobster Cream Puffs Recipe - Smoke Rise Inn

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