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

Recipes / American Recipes
 29 Dec 2017   
Learn how to make my Bouchée à la Reine with Lobster, a perfect main course for New Year's Eve! This is a fantastic recipe that always gets rave reviews and despite its elegant nature, it's pretty simple to master and most of it can be made the day before! (My kind of party food!) SUBSCRIBE for more great recipes! SUBSCRIBE to my gardening channel! VISIT MY WEBSITE FOR PRINTABLE RECIPES: SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner) SIGN UP FOR MY NEWSLETTER! MORE GREAT NEW YEAR'S EVE RECIPES! Panettone Bread Pudding Beth's Foolproof Chocolate Souffle Bacon, Mac and Cheese Bites How to Set a Home Bar Non-Alcoholic Festive Drinks! Beth's Bouchée à la Reine with Lobster Serves 4 INGREDIENTS: For The Lobster Poaching: 3 Lobster Tails (4 oz/113g each) fresh or defrosted frozen 4 cups (950 ml) water ½ cup (120 ml) dry white wine (Sauvignon Blanc, Muscadet, Sancerre) 4 lemon wheel slices 2 leeks, green parts roughly chopped (reserve white parts for below) 4 sprigs of dill For the Leeks: 2 tbsp (30 g) butter 2 leeks, white parts sliced into thin half-moons (1/4” slices) Salt and pepper to taste For the Sauce: 3 tbsp (45 g) unsalted butter 2 tbsp (15 g) flour 2 cups (475 ml) reserved poaching liquid zest of 1 lemon 2 tbsp (30 ml) heavy cream 1 tbsp (15 ml) dry white wine (Sauvignon Blanc, Muscadet, Sancerre) 1 tbsp (15 ml) fresh chives, minced 1 tsp fresh dill (5 ml) minced For the Puff Pastry: 1 package of store-bought puff pastry (I think Pepperidge Farm brand works best) 1 egg, lightly beaten 1 seashore-themed cookie cutter (seashell, lobster, starfish etc.) METHOD: In a large skillet melt 2 tbsp (30 g) of butter until foamy. Sauté leeks until tender and fragrant. Season to taste with salt and pepper. Transfer to a small bowl and set aside. (NOTE: This could be done the day before) In a large stock pot prepare the poaching liquid. Add lobster tails, flesh side down, water, wine, lemon wheels, green leeks, and dill. Cover and simmer for 5-7 minutes until lobster shells turn a bright red and meat is opaque Remove lobster tails from the pot and allow them to cool. Once cool, crack tails in half with a seafood cracker or with your hands. Remove lobster meat with a seafood fork and transfer meat to a small bowl. Once all the meat has been extracted you can set aside and cover and refrigerate until ready to use. Reserve lobster shells and add them to the stock pot with the poaching liquid ingredients. Boil the poaching liquid for 5-7 minutes to extract the flavor from the shells. Remove the shells, leeks, lemon and dill with some tongs and discard. Place a large mesh sieve over a bowl or better yet a large Pyrex pitcher and pour the remaining poaching liquid into the sieve to catch any remaining bits from the poaching liquid. Reserve the 2 cups of liquid that remains, for the sauce. NOTE: This can be done the day before. Cover reserved stock and refrigerate until ready to use. When it comes time to serve, preheat oven to 400F (200C). Working with slightly frozen puff pastry, slice the puff pastry into 6 inch (15 cm) x 3.5 inch (8 cm) rectangles. Place on a baking sheet lined with parchment paper. Prick dough with a fork in several places to allow for steam to escape. Cut out decorative seafood-themed shapes with a cookie cutter, such as a lobster, seashell or starfish. (The shapes are much easier to cut out if the pastry is semi-frozen) Place 1 shape on top of each pastry rectangle, in the center, and brush the whole thing lightly with the egg wash. Bake for 18-20 mins. Then allow to cool and leave out at room temperature. Meanwhile, prepare the sauce. In a large skillet melt 3 tbsp (45 g) of butter. Once foamy add the flour, whisk until combined and cook for 1 minute. Add reserved poaching liquid and cook, while whisking, until sauce thickens. Add heavy cream, 1 tbsp (15 ml) of wine, lemon zest, chives and dill. Taste for season and add salt and pepper to taste only if needed. Add lobster meat to the sauce and heat through. Meanwhile, take each pastry rectangle and gentle pull it apart to create a top and bottom. No need to slice it, it will come apart naturally just by pulling it apart with your hands. Place the bottom on the plate. Spoon over the lobster mixture, drizzling a little bit of sauce and lobster around the rectangle, top with the pastry top, and garnish with 2 long pieces of fresh chive. Serve with a tossed green salad and a French white wine such as Sauvignon Blanc, Muscadet or Sancerre. HAPPY NEW YEAR!


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