Monday, February 13, 2012

Buttered Poach Maine Lobster

with Roasted Sweet Corn and Truffled Mornay Sauce
Makes two 14” Lobster Strudels 


Combined Mornay Sauce
1 ½ C Poached Maine Lobster meat chopped  (6562045)
½ C Mornay Sauce
1 T White Truffle Oil   (30004483)
1/3 C ) Roasted fresh white Sweet Corn  (8208308)
Truffle Mornay Sauce
Minced Shallot (3620341) 
1 T Butter  (703157)
½  C Dry white wine  (4414694)
1 T All Purpose Flour  (4341632) 
½  C Cream   (9279951) 
3 oz Gruyere   (5431556)
1 oz Parmesan Grana  (1268697)
Salt and Pepper to taste (4999470 & 760439)
1 T White Truffle Oil  (3000483)


One sheet of Classic all butter Puff Pastry rolled out to 14” by 12”, then cut in half. 
Make the mornay sauce by sautéing the shallot in the butter then add the flour and cook in for 1 minute, now add the wine and cream and cook in whisking until smooth, now add the cheeses and cook in; adjust salt and pepper, then add the truffle oil. Let cool, Now mix Lobster, corn and Mornay sauce together, then fill each half sheet with Lobster corn & Mornay sauce mix down the middle. Seal edges & cut off excess pastry to make a sealed round lobster strudel with the pastry brush. Brush top with melted butter, & bake at 375 degrees F, for 25 min, until golden brown and flaky. Let it rest for 10-15 min then cut into 1” mini logs and serve.

Recipes By: US Foods – San Francisco Culinary Team 

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