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Lobster and Escargot Puff Pastry from Merge Restaurant

9:22 AM, Dec 1, 2011   |    comments
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Lobster & Escargot Puff Pastry

 

1 sheet puff pastry dough

20 ea. Escargot ( rinsed in cold water)

4 ea lobster tails

1ea garlic clove (minced)

1ea shallot (minced)

1c. chopped mushrooms

1/2c. sun dried tomatoes

1/2c. sweet peas

1/3c. sherry

1ea. Lemon ( juiced )

1pint heavy cream

 

 

MOP.

Bake the puff pastry for 12-15 min at 350 degrees. Add olive oil to a hot sauté pan add the mushrooms, tomatoes, shallot, garlic and escargots, sauté for 6-7 min deglaze with sherry add the lobster meat, sweet peas and heavy cream.. Reduce by half or until sauce is thick and creamy. Hollow out the puff pastry shells and pour the lobster mixture into the shells, serve hot.

 

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