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Lobster & Shrimp Appetizer

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  • 1 cup 51/60 raw shrimp

  • 1 cup cooked lobster tail meat

  • 1/2 cup shredded parmesan

  • 1/4 cup grated parmesan

  • 1/4 cup white wine

  • 1.5 tbs granulated garlic

  • 1.5 cups heavy cream

  • 1/2 tsp Italian seasoning

  • enough olive oil for sauteé

  • 9 baked puff pastries 2"x2" with a half dollar sized hole popped in the top of each one


Heat olive oil to medium-high heat. Add shrimp and garlic, sauteé for 2-3 minutes, add lobster. Toss lightly. Add cream. Bring to a slight boil. Add grated parmesan, enough to thicken sauce. Whisk in wine. Adjust sauce thickness accordingly. Stir in all other ingredients.


Assembly


One at a time, place puff pastry on plate and fill hole with seafood and sauce allowing sauce to drizzle over nicely. (Don't drown though)


Do this 3 times per plate (Stack of 3). Garnish with fresh sauteed leeks, carrots, olives, grape tomatoes or any appealing vegetables of your choice.

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