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Lobster vol-au-vent
2023-04-24
https://www.metro.ca/userfiles/image/recipes/vol-vent-homard-12124.jpg
PT25M
PT25M
PT50M
In a medium saucepan, let the butter foam and add the flour. Cook over low heat for about 2 minutes then pour in the milk.Whisk until it boils so that the bottom does not burn.Add the salt, let it cook on very low heat and remove from heat.Add half of the grated orange cheddar (150g) with a wooden spoon. Stir until it is completely melted, then season with crushed chili pepper and paprika to taste and set aside, covered.Remove lobster meat from the shells (tail, claws AND legs) then crush into pieces with a knife. Set aside.*The weight of the lobster meat represents approximately 30% of its total weight, which will give approximately 100gr of lobster meat per person.Cook macaroni in boiling salted water according to package directions.When they are cooked, drain them well and add them to the cheese sauce.Mix well and then add the lobster meat. Coat the macaroni and lobster with the sauce.Pour the Mac n' cheese mixture into a large Pyrex dish, finish with the remaining grated cheddar cheese and paprika sprinkled randomly on top.Lightly broil the dish in the oven for 4-5 minutes. Serve.Note: Mac n' cheese mixture can be poured into individual dishes and broiled for about 30 seconds less.Source : Martin Juteau
4
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1 medium onion, chopped
25 mL of all-purpose flour
25 g of semi-salted butter
500 mL of whole milk
2,5 mL of fine salt
160 g of frozen green peas (about a cup)
2 lobsters of 1 1/2 lbs (cooked)
4 vol-au-vent style puff pastries
1/4 bunch of fresh herbs (your choice of tarragon, green onions, chervil or dill)
salt & pepper
Lobster vol-au-vent
4
Main course
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
1
medium onion, chopped
-
25 mL
of all-purpose flour
-
25 g
of semi-salted butter
-
500 mL
of whole milk
-
2,5 mL
of fine salt
-
160 g
of frozen green peas (about a cup)
-
2
lobsters of 1 1/2 lbs (cooked)
-
4
vol-au-vent style puff pastries
-
1/4 bunch
of fresh herbs (your choice of tarragon, green onions, chervil or dill)
-
salt & pepper
Preparation
In a medium saucepan, let the butter foam and add the flour. Cook over low heat for about 2 minutes then pour in the milk.
Whisk until it boils so that the bottom does not burn.
Add the salt, let it cook on very low heat and remove from heat.
Add half of the grated orange cheddar (150g) with a wooden spoon. Stir until it is completely melted, then season with crushed chili pepper and paprika to taste and set aside, covered.
Remove lobster meat from the shells (tail, claws AND legs) then crush into pieces with a knife. Set aside.
*The weight of the lobster meat represents approximately 30% of its total weight, which will give approximately 100gr of lobster meat per person.
Cook macaroni in boiling salted water according to package directions.
When they are cooked, drain them well and add them to the cheese sauce.
Mix well and then add the lobster meat. Coat the macaroni and lobster with the sauce.
Pour the Mac n' cheese mixture into a large Pyrex dish, finish with the remaining grated cheddar cheese and paprika sprinkled randomly on top.
Lightly broil the dish in the oven for 4-5 minutes. Serve.
Note: Mac n' cheese mixture can be poured into individual dishes and broiled for about 30 seconds less.
Source : Martin Juteau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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