Lobster Patés

Name: Lobster Patés
Ingredients: as needed Puff pastry; 2 or 3 Lobsters; as needed Coral (lobster roe); as needed Hard-boiled egg yolks; as needed Salt; as needed Cayenne pepper; as needed Powdered mace or nutmeg; as needed Lemon rind, grated; as needed Heavy cream; as needed Fresh butter; as needed Salad oil (or olive oil); as needed Water

A classic lobster paté recipe.

Ingredients

as needed Puff pastry
2 or 3 Lobsters
as needed Coral (lobster roe)
as needed Hard-boiled egg yolks
as needed Salt
as needed Cayenne pepper
as needed Powdered mace or nutmeg
as needed Lemon rind, grated
as needed Heavy cream
as needed Fresh butter
as needed Salad oil (or olive oil)
as needed Water

Instructions

1Make or use prepared puff pastry. Spread the pastry on very deep paté-pans.
2Bake the empty paté-pans in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and puffed. Let cool.
3Boil the lobsters until cooked. Extract all the meat and mince it very small.
4Mix the minced lobster meat with the coral (smoothly mashed) and grated egg yolks. Season with salt, cayenne pepper, and powdered mace or nutmeg. Add grated lemon rind.
5Moisten the mixture well with cream, fresh butter, or salad oil.
6Put the mixture into a stewpan, add a very little water, and let it stew until it just comes to a boil. Remove from the heat.
7Once the patés are baked, remove them from the pans, place them on a large dish, and fill them to the top with the lobster mixture.