Lobster Pastry with Saffron Sauce
Chef Hélio Loureiro
200 g puff pastry
1 egg
200 g cooked lobster meat
40 g leek cut into fine strips
40 g onion, finely sliced and then cut into halves
40 g carrot cut into fine strips
Olive oil
For the sauce:
100 ml olive oil
1 garlic clove
1 chopped onion
Lobster shells
200 ml white wine
1 wine glass aged aguardente*
Chicken or fish stock
1 tablespoon butter
1 tablespoon flour
200 ml cream
Filaments of saffron
Salt and pepper
Tabasco sauce
Method:
Roll out the puff pastry and cut into half moons, brush with egg and bake in a hot oven.
Brown the onion in a little olive oil. Add a carrot and the leek, letting them sweat a little
Split the puff pastry in half and fill with the sautéed vegetables and lobster medallions. Serve with saffron sauce
For the Sauce:
Fry an onion and a clove of garlic in olive oil until golden. Add the lobster shell and pour on a little white wine. Allow to bubble, then pour on a wineglassful of aged aguardente, flambé and add a little chicken or fish stock.
Mix together a tablespoon of butter and a tablespoon of flour, add this to the stock and allow to boil. Sieve the stock and return to the heat, adding two decilitres of cream. Allow to boil and reduce by half.
Desiccate a small quantity of saffron filaments and mix with a little white wine. Add to the sauce and bring to the boil. Season with salt and pepper and a little Tabasco sauce.
Roll out the puff pastry and cut into half moons, brush with egg and bake in a hot oven.
Brown the onion in a little olive oil. Add a carrot and the leek, letting them sweat a little
Split the puff pastry in half and fill with the sautéed vegetables and lobster medallions. Serve with saffron sauce
For the Sauce:
Fry an onion and a clove of garlic in olive oil until golden. Add the lobster shell and pour on a little white wine. Allow to bubble, then pour on a wineglassful of aged aguardente, flambé and add a little chicken or fish stock.
Mix together a tablespoon of butter and a tablespoon of flour, add this to the stock and allow to boil. Sieve the stock and return to the heat, adding two decilitres of cream. Allow to boil and reduce by half.
Desiccate a small quantity of saffron filaments and mix with a little white wine. Add to the sauce and bring to the boil. Season with salt and pepper and a little Tabasco sauce.