Lobster Puff Pastry Tarts

Ingredients

• 1 litre of vegetable broth
• ½ cup butter
• ½ cup flour
• 3 medium carrots
• 2 stalks of celery
• ½ Spanish onion
• 1 live lobster
• 200ml 35% cream
• 4 Dumas puff pastry shells

Preparation

1. Cook the lobster in boiling water for about 8 minutes.
2. Remove lobster meat from the shell and store separately.
3. Melt butter on medium heat, add flour to make roux.
4. Heat roux until golden, about 4 minutes, then set aside.
5. In a medium saucepan, simmer vegetable broth and add lobster shell.
6. Cook 10 minutes, then strain to remove shell.
7. Add cream to broth.
8. Peel and dice vegetables into 1 cm cubes.
9. Cut lobster meat into 2-3 cm cubes on a separate board.
10. Sauté vegetables over medium heat for 5 minutes, add lobster meat, then remove from heat.
11. Whisk roux into simmering broth on high heat until thick.
12. Lower heat, add lobster meat and vegetables to sauce.
13. Serve in Dumas puff pastry shells.
14. *Optional*: Reheat puff pastry at 350°F for a few minutes for crispiness.