Bonita & Estero Magazine - - RECIPES -

Serves 4

1 box puff pas­try sheets 3 ta­ble­spoons salted but­ter 1 cup diced cel­ery 1 cup diced small white onion ½ cup diced fen­nel 1½ sliced mush­rooms 2 2-lb. lob­sters cooked, cleaned (re­move meat), cut to de­sired size 2 tea­spoons corn­starch


2 ta­ble­spoons of lob­ster base ½ cup cream sherry 2 cups heavy cream 1 pinch saf­fron

Sauté 2 ta­ble­spoons but­ter, the cel­ery, onion, fen­nel and mush­rooms. Set aside.

Add in­gre­di­ents to make sauce and sim­mer 5 min­utes.

Add 2 tea­spoons corn­starch in a bowl with 4 tea­spoons wa­ter to act as your thick­ener. Add to sauce with a whisk.

Mix to­gether all of the meat and veg­eta­bles, place in in­di­vid­ual dishes or large bak­ing pan and top with sauce. Cut pas­try to size and place on top. Use re­main­ing ta­ble­spoon of but­ter to glis­ten top of pas­try and bake un­til golden brown. Let cool and en­joy! FISH TALE GRILL 1229 South­east 47th Ter­race, Cape Coral. 239-257-3167, fish­tale­grill.com

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.