Ingredients
- 30 oz Bisque Recipe
- 18 oz Lobster Meat Chunks Raw
- 6 oz Potato
- 3 oz Carrot
- 3 oz Celeriac
- 3 oz Peas
- 3 oz Fresh Corn on the Cob
- 4 oz Dill
- 1 oz Butter or Oil
- 1 oz Grainy mustard
- 1.5 oz White Wine
- 15 grams Lemon Juice
- 2.5 oz Parmesan Cheese
- 1 Sheet Pu ff Pastry
- 1 Egg
Instructions
- 1. Lightly sauté potato, carrot and celeriac in butter. Once slightly softened add peas and corn.
- 2. Cook out on medium heat for 1-2 mins and then deglaze with wine. Once the alcohol is cooked add dill, bisque, grainy mustard and parmesan cheese.
- 3. Thicken with a roux if necessary
- 4. Add lemon juice and lobster meat.
- 5. Place the entire mix in an appropriate vessel for baking.
- 6. Roll out dough to ¼ inch thickness and cover cooking vessel.
- 7. Brush with egg wash and add to preheated 400° F oven.
- 8. Bake until the pastry reaches golden brown and puffs up.
- Portion and serve.
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