This tourte is baked en casserole using over a pound of Maine lobster meat, a creamy sherry and wine Newburg sauce and is topped with a buttery puff pastry.
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1 lb (450 g) puff pastry (thawed if frozen)
1 egg (beaten)
Salt and freshly ground black pepper
1 (4-lb/1.75-kg) cooked lobster
6 oz (175 g) skinned whiting or pollock fillets
1 small shallot (minced)
1/2 cup (120 ml) heavy cream
5 tablespoons Shellfish Reduction (made with the lobster shell)
2/3 cup (150 ml) heavy cream
6 tablespoons (75 g) chilled unsalted butter (cut into small pieces)
2 teaspoons lemon juice
Servings Per Recipe: 6
Amount per Serving
- Total Fat: 42 g
- Saturated Fat: 13.8 g
- Trans Fat: 0 g
- Cholesterol: 548.5 mg
- Sodium: 2902.8 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 2.5 g
- Sugars: 28.2 g
- Protein: 72 g
Replace the lobster meat with 20 cooked and shucked mussels, 6 prepared bay scallops, sliced in half horizontally, and 2/3 cup (100 g) fresh white crabmeat.
Spiny or rock lobster.