LOBSTER PROFITEROLE
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: PATE CHOUX (PUFF PASTRY)
| 3 1/2c | A.P. flour |
| 1/4c | Sugar |
| 1tsp | Salt |
| 3c | Milk |
| 3oz | Butter (softened) |
| 16ea | Whole eggs |
| 1ea | Lemon Lime Orange zest |
PROCEDURE:
- Melt butter with milk and all zest.
- Then add all dry ingredients.
- Cool off, and then add egg beat in one at a time.
- Put in a pastry bag and pipe out the desired size.
- Bake at 350 for 12 minutes.
INGREDIENTS: LOBSTER FILLING
| 1/2c | Lobster meat chopped |
| 1/4c | English peas |
| 1/2ea | Mango diced |
| 2T | Mascarpone |
| 1T | Chopped cilantro |
| 1T | Tomato diced |
| 1/2tsp | Shallots fine dice |
| 1/2ea | Juice of lime |
| 1/2ea | Juice of orange |
| to taste | Salt and white pepper |
PROCEDURE:
- Combine all ingredients and chill.
INGREDIENTS: PEACH VINAIGRETTE
| 1/2c | Champagne vinegar or rice vinegar |
| 1tsp | Shallots diced |
| 2c | Peach puree |
| 2c | Vegetable oil |
| to taste | Salt and white pepper |
PROCEDURE:
- Combine vinegar, puree and shallots mix well then slowly add oil, season with salt and pepper.
