Lobster Mousse Puff Pastry Bouchees

Recipe Ingredients

3/4 lb	340g / 11oz	Lobster tail meat - roughly chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Paprika
1/2 cup	118ml	Chilled heavy cream
1 tablespoon	15ml	Minced tarragon
4 tablespoons	60ml	Puff pastry shells (small)
1		Egg - beaten with
1 tablespoon	15ml	Water - to make egg wash
1 oz	28g	Sevruga caviar - (optional)

Recipe Instructions

Preheat oven to 400 degrees.

In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.

Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.

Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.

Serve immediately topped with a dollop of caviar.

This recipe yields 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD - NETWORK

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