INGREDIENTS

1 litre of vegetable broth

½ cup butter

½ cup flour

3 medium carrots

2 stalks of celery

½ Spanish onion

1 live lobster

200ml 35% cream

4 Dumas puff pastry shells

INSTRUCTIONS

  • Cook the lobster in boiling water for about 8 minutes.
  • Remove the lobster meat from the shell and store separately.
  • To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
  • Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
  • In a medium saucepan, bring the vegetable broth to a simmer, and then add the lobster shell.
  • Cook for around 10 minutes and then filter the broth to remove the lobster shell.
  • Add the cream to the broth.
  • Peel and dice vegetables into 1 cm cubes.
  • On a different cutting board, cut the lobster meat into 2-3 cm cubes.
  • Sauté the vegetables in a frying pan over medium heat for about 5 minutes and add the lobster meat. Remove from heat.
  • In the simmering broth, add the roux and whisk vigorously on high heat until you get a thick sauce.
  • Turn heat to low and add the lobster meat and vegetables to the sauce.
  • Serve the mixture in Dumas puff pastry shells.
*Optional* Reheat the puff pastry in the oven at 350C for a few minutes for crispy and flaky pastry.

INSTRUCTIONS

  • Cook the lobster in boiling water for about 8 minutes.
  • Remove the lobster meat from the shell and store separately.
  • To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
  • Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
  • In a medium saucepan, bring the vegetable broth to a simmer, and then add the lobster shell.
  • Cook for around 10 minutes and then filter the broth to remove the lobster shell.
  • Add the cream to the broth.
  • Peel and dice vegetables into 1 cm cubes.
  • On a different cutting board, cut the lobster meat into 2-3 cm cubes.
  • Sauté the vegetables in a frying pan over medium heat for about 5 minutes and add the lobster meat. Remove from heat.
  • In the simmering broth, add the roux and whisk vigorously on high heat until you get a thick sauce.
  • Turn heat to low and add the lobster meat and vegetables to the sauce.
  • Serve the mixture in Dumas puff pastry shells.
*Optional* Reheat the puff pastry in the oven at 350C for a few minutes for crispy and flaky pastry.

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