Lobster Profiteroles


prep 1:00       total 2:00


30 to 36



Lobster Salad

6 cups cooked lobster meat, chopped
1-1/2 cup mayonnaise
1 cup celery, finely chopped
1/4 cup red bell pepper, finely chopped
2 tbsp. fresh lemon juice
1 dash hot pepper sauce


1 cup water
6 tbsp. unsalted butter, cut up
1 tsp. sugar
1 dash salt
1 cup flour
4 eggs


Lobster Salad:
Combine all ingredients in a large bowl. Cover and chill. Can be prepared one day in advance.

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.

Author's Comments

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!

Similar Recipes


0 Recipe Reviews