These Lobster Salad in Puff Pastries are a great addition to your upcoming afternoon tea events.
Lobster Salad in Puff Pastry
Makes 24 servings
Ingredients
- 1 (9.5-ounce) box frozen miniature puff pastry shells
- 3 tablespoons butter
- 2 tablespoons minced shallots
- 4 medium lobster tails, meat removed and chopped
- 3 hard-cooked eggs, finely chopped
- 1 tablespoon Dijon mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon mayonnaise
- Garnish: fresh thyme, micro greens
Instructions
- Bake shells according to package directions.
- In a medium skillet, melt butter over medium heat. Add shallots, and cook until fragrant and nearly translucent, about 2 minutes. Add lobster, and cook until meat is opaque, about 5 minutes.
- Transfer cooked lobster to a large bowl, and let cool slightly. Add eggs, mustard, cayenne pepper, salt, black pepper, and mayonnaise; gently toss.
- Fill shells with lobster mixture. Garnish with thyme and micro greens, if desired. Serve immediately.
To see more read “A Festive May Day Tea,” on page 27 of the Teatime Bliss 2017 issue of Victoria.
