Beth's Bouchée à la Reine with Lobster | ENTERTAINING WITH BETH

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 2 tablespoons of butter in a skillet.

Add 2 sliced leeks (white parts only) to the skillet and sauté until fragrant and soft, seasoning with salt and pepper to taste.

Transfer the leeks to a bowl, allow to cool, cover, and refrigerate.

In a large stock pot, add 3 lobster tails (flesh side down), 4 cups of water, 1/2 cup of dry white wine, 4 slices of lemon, the green parts of the leeks (roughly chopped), and 4 sprigs of fresh dill.

Cover the pot and poach the lobster tails for about 5 to 7 minutes until they turn bright red and the flesh is opaque.

Remove the lobster tails, allow them to cool, and keep the broth for later.

Crack the lobster tails and extract the meat, placing it in a small bowl and refrigerating until ready to serve.

Add the lobster shells back into the stock pot, cover, and boil for another 5 to 10 minutes to create a lobster broth.

Strain the broth through a sieve into a 4-cup Pyrex pitcher to remove particles, then refrigerate until ready to serve.

On the day of serving, cut store-bought puff pastry into rectangles (about 6 inches by 3.5 inches) and place on a baking sheet lined with parchment paper.

Prick the pastry with a fork to allow steam to escape while baking.

Use a seafood-themed cookie cutter to cut shapes from the pastry, ensuring the pastry is semi-frozen for clean cuts.

Brush the pastry shapes with a beaten egg and bake at 400°F for about 18 to 30 minutes until risen and golden brown, then cool.

In a large skillet, melt 3 tablespoons of butter, then add 2 tablespoons of flour and whisk until a paste forms, cooking for about a minute.

Add 2 cups of the lobster broth to the skillet and cook until it thickens.

Stir in 2 tablespoons of heavy cream, 1 tablespoon of white wine, the zest of 1 lemon, 1 tablespoon of freshly minced chives, and 1 teaspoon of freshly minced dill, whisking to combine.

Add the sautéed leeks and lobster meat to the sauce, stirring to combine and checking for seasoning.

To plate, split the puff pastry rectangles in half, spoon in the lobster sauce, and place the top back on.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens