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Lobster Napoleon with Vanilla Bean Sauce & Mango Ginger Salsa
Ingredients:
1 package puff pastry
12-14 ounces cooked lobster meat
1/4 of a vanilla bean
1 cup Thornton NV Brut
1 cup heavy cream
1 Tbsp. unsalted butter
1 Tbsp. fresh minced chive
Mango Ginger Salsa:
1/2 cup fine diced fresh mango
1 tsp. minced fresh ginger root
1 tsp. rice wine vinegar
1 tsp. salad oil
1 tsp. minced fresh mint
1/2 tsp. minced jalapeno chili
1/2 Tbsp. minced fresh red onion
Procedure:
Cut puff pastry into 3-4” squares. Then, cut in half diagonally
to form 2 triangles. Bake puff dough triangle at 400 degrees for
8-12 minutes or until golden brown. When cool, cut in half to form
a bottom and top.Combine the NV Brut with the 1/4 of a vanilla bean
and gently simmer over low heat until champagne is reduced by 2/3.
Add the heavy cream and continue to simmer until cream is reduced
by 1/2. Add the lobster meat and gently toss to evenly coat and
warm lobster. Add butter and chives. Season to taste with salt and
pepper. Serves six.
Mango Ginger Salsa:
Combine all ingredients and toss gently to mix thoroughly. Keep
chilled until ready to serve.
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