PUFFY LOBSTER TURNOVERS
Tender bits of lobster are nestled in golden brown puff pastry for an easy, elegant appetizer. Get ready to hand out the recipe to party guests!-Benny Diaz, Azusa, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- In a small skillet, combine the first nine ingredients. Cook and stir over medium heat for 4-5 minutes or until lobster is firm and opaque; set aside. , Unfold puff pastry. Using a 4-in. round cookie cutter, cut out four circles. Place on a greased baking sheet. Repeat with remaining pastries. Spoon 1 tablespoon lobster mixture in the center of each circle. Brush edges with egg; fold dough over filling. Press edges to seal. , Bake at 400° for 8-10 minutes or until puffy and golden brown. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
LOBSTER AND CAVIAR ON TOAST POINTS
Provided by Food Network
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
- Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
- In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
- Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
- Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.
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