Tre Stelle® Creamed Lobster in Puff Pastry Pillows
We simplified the name of this recipe which is classically known as ‘vol-au-vent’ - a simple puff pastry with a small hollow case to hold the deliciousness of the Parmigiano Reggiano creamed lobster sauce.
Prep Time:15 minutes Ready In:
1 hour or less Serves:
Makes 4 servings
Ingredients:
3 tbsp | 45 mL butter 1 leek, finely chopped 1/2 red bell pepper, finely diced 1 rib celery, finely diced 3 tbsp | 45 mL all purpose flour 1/2 tsp celery salt or seasoned salt 1 1/2 cups | 375 mL milk 1/2 cup | 125 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1 cup | 250 mL Dofino® Havarti Cheese, shredded 1 3/4 cups | 425 mL cooked lobster meat, roughly diced salt and pepper to taste 1 tsp | 5 mL fresh parsley, finely chopped 4 ready made vol-a-vent shells Additional Tre Stelle® Parmigiano Reggiano and finely chopped parsley for garnish if desired
Instructions:
Melt butter in a medium saucepan; add leeks, red pepper and celery. Sauté until celery is tender; approximately 10 minutes. Stir in flour and celery salt and brown for 2 minutes. Gradually add milk, stir constantly until mixture begins to thicken. Stir in Reggiano and Havarti; cook just until cheese melts. Add lobster pieces, chopped parsley, salt and pepper to taste. Spoon mixture into vol-a-vent shells and serve. Garnish with additional Tre Stelle® Reggiano Cheese and fresh parsley if desired.
