2 oz (60 gm) boiled lobster meat 1 egg yolk 2 tbsp coconut flakes 2 tbsp sour cream 1 tsp dry sherry 1/4 tsp each: ground ginger, cardamon hot red pepper, curcuma and powdered mustard juice of 1/2 lemon greens | Directions: Prepare vol-au-vents. Roll out dough 1/5 inch (1/2 cm thick). Cut 8 flat cakes 2 inches (5 cm) in diameter. Put the cakes on a greased baking tray, brush with egg yolk drawing a little from the edges. Bake at 480 oF (250 oC) for 25 minutes. Cool.
To make sauce, fry coconut flakes in a dry pan, add sour cream, sherry, spices and lemon juice. Cool and mix with boiled lobster meat.
Fill the prepared vol-au-vents with the prepared mix and garnish with greens. |
