Time
prep 1:00
total 2:00
Ingredients
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 |
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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Instructions
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.
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!
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