Lobsters in puff pastry
2 servings
60 minutes
Lobsters in puff pastry are an exquisite dish of European cuisine, embodying elegance and culinary mastery. This recipe combines tender lobster meat with crispy puff pastry, creating a harmony of textures and flavors. Legend has it that such dishes originated at the courts of French aristocracy, where the combination of seafood with refined sauces was valued. Lobsters wrapped in fresh salad leaves are baked in a crispy shell, and the masterpiece is completed with a delicate cream and champagne sauce with a hint of pepper. The dish is airy, with soft marine tones and creamy depth. It is perfect for festive occasions, highlighting the status of the event and the joy of the moment.
1
Roll out the dough, cut it into squares, and keep it in the fridge for half an hour.
- Puff pastry: 250 g
2
Drop the lobster into boiling salted water for one minute.
- Lobsters: 1 piece
3
To prepare a lobster - cut it in half (move the knife from head to tail), carefully remove the meat from the body and claws, discard the rest.
- Lobsters: 1 piece
4
Wrap pieces of lobster in a lettuce leaf, then wrap in a square of dough.
- Green salad leaves: 50 g
- Puff pastry: 250 g
5
Pepper the cream, whip it, pour in the champagne, and mix thoroughly.
- Cream 20% fat: 150 g
- Dry (brut) champagne: 50 g
- Ground black pepper: to taste
6
Place Omarov on a baking sheet and send it to the oven.
7
When serving the lobster envelopes, drizzle with a sauce made of cream and champagne.
- Cream 20% fat: 150 g
- Dry (brut) champagne: 50 g
