Made for a queen (or a king), this hearty puff-pastry delight lets Scout Lobster shine. Serve it alongside steamed or roasted seasonal veggies at your next get together.
Category
Baked Potatoes
Servings
2-4
Cook Time
30 minutes
Made for a queen (or a king), this hearty puff-pastry delight lets Scout Lobster shine. Serve it alongside steamed or roasted seasonal veggies at your next get together.
Chef Charlotte Langley
Ingredients
2 tin Scout Lobster
½ cup of all purpose flour
2 tbsps of fresh tarragon, thyme and rosemary, finely chopped together
½ cup of salted butter
¼ cup of fresh shelled peas
¼ cup of small diced carrots
¼ cup of small diced potatoes
2 cups of whole milk
2 sheets of puff pastry
1 egg yolk
Directions
Pre-heat your oven to 375 degrees. Remove your puff pastry from the freezer.
In a medium sized pot, melt the butter over low heat and whisk in flour and fresh herbs.
Pour in your whole milk, and bring everything to simmer, whisking constantly. This is your roux.
Once your roux has thickened, add in your potatoes, carrots, and peas and let everything simmer together until it’s tender. This should take approximately 15 minutes.
Add your Scout Lobster and set aside to cool, while you build your puff pastry shells.
Make sure your puff pastry is thawed but still cool. Cut them into circular shapes.
Whisk one egg yolk. Brush it on to each of your pastry rounds. Layer them on top of each other on your cookie sheet. Bake for 15-20 minutes.
Remove your puff pastry from the oven. Once cooled slightly, remove the top and stuff the inside with your Scout Lobster filling.
Serve immediately!