Lobster Vol-au-vent Recipe

Directions

1. 1

   Poach the Lobster

   In a large pot of boiling salted water, add the lobster tails and cook for about 5-6 minutes until they turn bright red. Remove from water and let cool. Once cool, remove the meat from the shells and chop into bite-sized pieces.

2. 2

   Prepare Puff Pastry

   Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut into circles or squares (about 4 inches in diameter). Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden and puffed. Remove from the oven and let cool slightly.

3. 3

   Make Soft Scrambled Eggs

   In a bowl, whisk together the eggs, heavy cream, salt, and pepper. In a non-stick skillet, melt butter over low heat. Add the egg mixture and gently stir with a spatula until soft curds form, about 5 minutes. Remove from heat and stir in lemon juice and chopped chives.

4. 4

   Assemble the Vol-au-Vent

   Cut the tops off the puff pastry shells and set aside. Fill the bottom halves with soft scrambled eggs and top with poached lobster meat. Replace the tops and garnish with additional chives if desired.