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Foodgeek: |
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Rating: |
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Servings: |
30 to 36 |
Prep. Time: |
1:00 |
Total Time: |
2:00 |
Ingredients: |
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Lobster Salad:
1/4 cup red bell pepper, finely chopped
6 cups cooked lobster meat, chopped
1-1/2 cups mayonnaise
1 cup celery, finely chopped
2 tbsp. fresh lemon juice
1 dash hot pepper sauce
Profiteroles:
1 cup water
6 tbsp. unsalted butter, cut up
1 tsp. sugar
1 dash salt
1 cup flour
4 eggs
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Directions:
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Lobster Salad:
Combine all ingredients in a large bowl. Cover and chill. Can be prepared one day in advance.
Profiteroles:
Lightly butter 2 baking sheets. Heat oven to 400°F. Place water, butter, sugar and salt in a heavy medium-size saucepan over medium heat until butter melts and mixture boils. Remove from heat. Add flour to mixture all at once. Cook over low heat, stirring constantly with a wooden spoon, 3-5 minutes or until mixture is smooth and forms a ball that pulls away from the pan. Cool 5 minutes. Scrape mixture into a food processor bowl fitted with a metal blade. Add eggs, one at a time, and process until mixture is thick and glossy. Drop by rounded tablespoonsful 1 inch apart on prepared baking sheets. Bake 20 minutes or until golden brown. Cool on wire racks.
To Serve:
Cut tops off profiteroles and fill each with Lobster Salad. Replace tops. Can be prepared, covered and refrigerated up to 5 hours in advance.
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Okay, so Lobster Salad is BIG bucks but this recipe makes a dazzling presentation.
I buy lobsters, already steamed, from my local WalMart. Tails and claw meat are the best parts for this recipe. It takes a little time but you get to eat the scraps!
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