‘Tis the season for entertaining and when we do this, we always should put our best foot forward…at least this is what I tell myself all the time. Believe me, sometimes…….
- 1/4 cup homogenized milk
- 1/4 cup water
- 1/4 cup unsalted butter, cubed
- pinch of kosher salt
- 1/2 cup flour
- 3 eggs, divided
- 2 pre-made pie crusts, at room temperature
- 1 1/2 cups lobster meat, finely chopped
- 2 tbsp. mayonnaise
- 2 tbsp. Greek yogurt
- 2 tsp. grainy mustard
- 2 tsp. fresh chives
- 2 tsp. fresh tarragon, chopped
Preheat oven to 400 degrees. Place the milk, water, butter and salt in a saucepan over medium heat and bring to a boil, stirring occasionally. Now immediately take off the heat and add the flour all at once,stirring with a wooden spoon until well combined.
Return the pan to the heat, making sure to continuously stir to remove any excess liquid. (about 60 seconds) Remove from the heat and cool just slightly. Add 2 eggs, one at a time, mixing well after each one. The dough should be smooth, shiny and falling from the spoon in a thick ribbon.
Beat remaining egg with 1 tbsp. water to make an egg wash. Make 20 small mounds of dough on a parchment lined baking sheet. Lightly brush each one with the egg wash and bake, one tray at a time, until puffed, golden in colour and crisp on the outside (about 23-25 minutes). Transfer to a wire rack to cool.
While these are baking, lightly flour a work surface and roll out the pie dough to about 1/4 inch thickness. Using a glass with a sharp edge, cut out 20 circles about 1 1/2 inches. Place these on a parchment lined baking sheet and bake for about 6-8 minutes until they are golden brown and crisp. Transfer these to a rack and cool down.
To finish these, mix the lobster meat with the mayonnaise, yogurt, mustard and tarragon until well combined. Season with a little salt and freshly ground pepper (just lightly).
Cut off and discard the very top of the profiterole. Fill each one with lobster filling and top with a pastry crisp. Place on a serving platter and watch them dive in.
Serve with lovely Sauv. Blanc, chilled of course.
