LOBSTER MOUSSE PUFF PASTRY BOUCHEES

Lobster Mousse Puff Pastry Bouchees image

Provided by Emeril Lagasse

Time 32m

Yield 2 servings

Number Of Ingredients 8

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3/4-pound lobster tail meat, roughly chopped, plus 1/2-pound lobster tail meat, sliced thin
1/4 teaspoon paprika
1/2 cup chilled heavy cream
1 tablespoon minced tarragon leaves
Mini puff pastry shells
1 egg mixed with 1 tablespoon water, to make egg wash
1-ounce American farmed paddlefish caviar, optional
1/2 teaspoon salt

Steps:

Preheat oven to 400 degrees F.
In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.
Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.
Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.
Serve immediately topped with a slices of lobster and a dollop of caviar, if using.