Lobster Vol-au-Vent & Chemin Hatley
INGRÉDIENTS :
4 vol-au-vent shells
2 cups cooked lobster meat
150 g grated Chemin Hatley cheese
1 French shallot, minced
1 garlic clove, finely chopped
2 tbsp butter
1 tbsp flour
½ cup dry white wine
½ cup 35% cream
½ cup lobster bisque
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper
Fresh tarragon, for garnish
PRÉPARATION :
In a skillet, melt the butter. Add the shallot and garlic, then sweat over low heat for a few minutes.
Add the flour and cook for 30 seconds, stirring.
Deglaze with the white wine and let reduce until almost dry.
Add the cream, lobster bisque and Dijon mustard. Continue cooking for a few minutes, until small bubbles appear, stirring constantly.
Turn off the heat, add the Chemin Hatley cheese and mix well until smooth.
Gently fold in the lobster meat, being careful not to overmix.
Season with salt, pepper and lemon juice.
Place a generous portion of lobster sauce over each vol-au-vent. Garnish with fresh tarragon.
Enjoy!
