This is a delicious rich and creamy filling for hot buttery vol au vent cases.
Cooking the lobster:
Place the live lobster in a pot just big enough to hold it with a lid on. Measure in just enough cold water to cover the lobster. Add 2 tsp of salt for each 500ml of water. Cover with the lid and place on a low. The lobster will fall asleep in the water as it warms. Turn up the heat and simmer until the lobster has changed from blue to bright red/pink. Then remove from the water and allow to cool. Open the lobster and pick out all the flesh from the body, claws and legs. Making sure you discard the stomach sack from behind the eyes and the gills from under the legs. Cut all the flesh int pieces about 1cm in size and set aside.
1 x 700g-800g lobster, (cooled, cooled and all the flesh removed)
100g chopped shallots.
1 small clove of garlic crushed
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