1 cup flour, sifted
½ teaspoon salt
2 eggs, whole
1 cup milk, whole
1 tablespoon butter, unsalted
Tomato and Maine Lobster Stuffing Ingredients:
2 tablespoons olive oil
¼ cup butter, unsalted
¼ cup onion, diced
1 tablespoon garlic
3 cups tomato chopped wedges
½ cup white wine
½ cup K salt
Black pepper to taste
1 tablespoon tarragon
8-10 ounces Maine Lobster, cooked, diced
¾ cup bread or croutons, diced
5 ounces Arugula
Pre heat oven (450), placing rack on the bottom rung.
Prepare popover mix in a large mixer. Dry ingredients first, and then add beaten eggs, then milk.
Place a 12 cup muffin pan on a sheet, and pre-heat.
Remove pan from the oven, add melted butter to each cup and then divide batter into the cups.
Bake the popovers on the sheet pan, for 20 minutes, then reduce the heat to 375 and bake another 12-15 min. Do not open door for first 30 minutes.
For the stuffing:
In a skillet, add olive oil and butter, and sauté the onion till tender.
Add garlic and cook, do not brown, add tomatoes, and wine and simmer for about 30 minutes... tomatoes should be broken down somewhat and reduced in liquid.
Add the tarragon and Maine Lobster and toss with croutons, allow to cool.
Cut each popover in half, add filling to bottom, and place over bed of arugula.
Arugula may be tossed with a little dressing if desired.