Foodbuzz and
Electrolux are partnering to host a Top 9 Tea Party Takeover on Friday,
March 25th. In a Top 9 Takeover, Foodbuzz has asked all Featured
Publishers to construct a post around a tea party theme and then, for
one day only, all Top 9 posts reflect that theme. Foodbuzz will also
donate $50 to the Ovarian Cancer Research Fund for every tea party
recipe created by a Featured Publisher before March 23rd! To find out
how you can host your own tea party, or to donate please visit Kelly
Confidenial at the websie listed below. Let's find a cure!
http://www.kelly-confidential.com/
When I started thinking about what to make, something sweet came to mind first. Then I thought elegance and this is wha I came up with...
Cream puff Pastry:
1/2 cup water
1/4 cup butter
1/2 cup flour
Dash of salt
2 eggs
For the Lobster Filling:
1 Cup cooked Maine Lobster Tail, chopped
1/4 Cup cream cheese, room temperature (you can use 1/3 less-fat, or fat free)
1 Shallot, minced
1 Clove garlic, minced
2 Tablespoons Sherry
3 Strips bacon, cooked & crumbled
A couple dashes of Swee Hungarian Paprika
Preheat oven to 350
Bring water and butter to a boil. Add flour and salt and stir. Mixture should stick together and form a ball. Remove pot from heat.
Add eggs, beating until mixture is smooth.
Using a teaspoon, drop mixture on baking sheet, 2 inches apart.
Bake for 20 to 25 minutes or until golden brown.
Cool. Cut tops off and se aside. Carefully scoop out insides.
In a skillet heat olive oil, saute onion and garlic until translucent.
Add in Sherry and let cook until half the liquid is reduced.
In a large bowl mix, lobster, cream cheese, couple dashes of Sweet Hungarian Paprika; mix well.
Next add onion, garlic and Sherry and mix again until well incorporated.
With a teaspoon fill the cream puffs with the lobster mixture, top with bacon and replace top of cream puff. Serve with lemon (optional).
http://www.kelly-confidential.com/
When I started thinking about what to make, something sweet came to mind first. Then I thought elegance and this is wha I came up with...
Cream puff Pastry:
1/2 cup water
1/4 cup butter
1/2 cup flour
Dash of salt
2 eggs
For the Lobster Filling:
1 Cup cooked Maine Lobster Tail, chopped
1/4 Cup cream cheese, room temperature (you can use 1/3 less-fat, or fat free)
1 Shallot, minced
1 Clove garlic, minced
2 Tablespoons Sherry
3 Strips bacon, cooked & crumbled
A couple dashes of Swee Hungarian Paprika
Preheat oven to 350
Bring water and butter to a boil. Add flour and salt and stir. Mixture should stick together and form a ball. Remove pot from heat.
Add eggs, beating until mixture is smooth.
Using a teaspoon, drop mixture on baking sheet, 2 inches apart.
Bake for 20 to 25 minutes or until golden brown.
Cool. Cut tops off and se aside. Carefully scoop out insides.
In a skillet heat olive oil, saute onion and garlic until translucent.
Add in Sherry and let cook until half the liquid is reduced.
In a large bowl mix, lobster, cream cheese, couple dashes of Sweet Hungarian Paprika; mix well.
Next add onion, garlic and Sherry and mix again until well incorporated.
With a teaspoon fill the cream puffs with the lobster mixture, top with bacon and replace top of cream puff. Serve with lemon (optional).
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