Lobster Mille Feuille

Traditionally known as a delicate French pastry featuring layers of crisp puff pastry and luscious cream, our reinterpretation of a mille-feuille transforms it into an exquisite savory creation.

In this carefully crafted recipe designed for two, succulent lobster tails take center stage, delicately steamed to perfection and enveloped in a flavorful herb-infused sauce.

Layered between sheets of golden puff pastry, this creation marries the sophistication of the traditional mille-feuille with the bold, indulgent flavors of lobster.

Yield: 2

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Lobster Mille Feuille

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Ingredients

• 1 sheet Dufour frozen puff pastry, thawed
• About 1.5 lbs raw lobster tails
• 3 tablespoons butter
• 1/2 cup diced celery
• 1 cup finely diced leek
• 1 small shallot, finely diced
• Salt and pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chopped thyme leaves
• 1/2 teaspoon grated lemon zest
• 1 tablespoon chopped dill
• 1/2 cup lobster or chicken broth
• 1/2 cup half-and-half
• 2 teaspoons corn starch dissolved in 2 tablespoons cold water
• 2 tablespoons cup crème fraîche

Preparation

1. Begin by preheating your oven to 400°F. In a small bowl, mix the egg yolk with half-and-half, setting this mixture aside until needed.
2. Select a pot with a tight-fitting lid that comfortably accommodates the lobster tails. Place a steamer basket or upturned colander inside the pot, ensuring the tails are not submerged in water. Pour about 2 inches of cold water into the pot and bring it to a boil while covered. Once boiling, quickly add the lobster tails, cover, and steam based on their size: 3 to 6 oz. tails: 4-6 minutes / 6 to 7 oz. tails: 6-8 minutes.
3. Verify doneness by checking one tail; it should be fully cooked in the center. Use tongs to remove the lobster tails and set them aside.
4. Lightly dust a work surface with flour. Roll out the thawed puff pastry dough and cut it into 4 rectangles measuring 6 inches by 3 inches each. Place these rectangles on a baking sheet lined with parchment paper, and delicately brush them with the egg yolk mixture.
5. Bake puff pastry rectangles in the preheated oven at 400°F for 10 minutes, then reduce the temperature to 350°F and continue baking until the pastries are beautifully browned, approximately 10 more minutes). Remove and allow them to cool slightly.
6. Once cool enough to touch, cut two pastries lengthwise down the center to create bases and tops.
7. From the remaining two pastries, cut lengthwise about 1/2 inch from the bottoms; these will be the center stacks. Discard any extra portions.
8. You should now have 6 pieces: 2 bottoms, 2 tops, and 2 middles. Set them aside.
9. While patries are in the oven, make the sauce. In a heavy skillet over medium heat, melt the butter. Add celery, leek, and shallot, stirring until softened, approximately 3-4 minutes. Add cayenne, thyme, lemon zest, and dill, and continue stirring for another minute. Pour in the broth and half-and-half, allowing it to simmer for about 2 minutes. Add the cornstarch mixture to thicken the sauce, cooking for an additional minute.
10. Incorporate the lobster into the sauce, stirring until the lobster is fully coated and warmed through (around 1-2 minutes). Turn off the heat and gently stir in the creme fraiche. Adjust the seasoning to taste.
11. Assemble Millefeuilles. Place one pastry piece on the bottom of each of two plates. Spoon enough lobster with sauce over each pastry to cover it. Add the middle pastry tier on top and repeat the process. Finish by placing the remaining pastry lid on top. Serve immediately.

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