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The funny thing is this morning i was doing a quick search of my site.
How to make lobster tail pastry cream. When you are ready to fill the lobster tails whisk the pastry cream to loosen it then whisk in 3 4 tbsp run bourbon whiskey. The rule of thumb is to boil them for about 45 seconds per ounce. Also roll is shown after i cut off.
Spoon into a piping bag with a large metal tip and pipe into the lobster tails. It is quite a challenge to make so make sure you are up for the challenge. Fold the cup until the open edges touch.
Suggested schedule day 3 lobster tail pastry slice fill with cream puff dough and bake then fill again with whipped ricotta cream this shows how many slices i was able to make from the roll that i made. Let the pastry cool on cookie sheet for 5 minutes then place on rack. Make sure frozen lobster tails are completely thawed before cooking.
Line 2 cookie sheets with parchment paper and place the shells on the parchment paper and bake for 15 minutes or until brown. Sprinkle sugar to taste. The dough will be very dry like pasta.
Add water and honey and mix. Place tails in the boiling water and simmer uncovered until the shells turn red and the meat turns opaque and tender. Serve when cool and sprinkle with powdered sugar.
Mix bread flour 5 1 3 ounces semolina flour and kosher salt together in a large bowl. Press your thumb in the center of the pastry and push it down to form a hole like a cup. In the end i got busy and had to put this on the back burner of my to do list and didn t make it then to be honest forgot about it.
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