Maine Lobster Timbales II

Submitted by: Carol Geehan, Albrightsville, PA

See more like this in: Appetizers, International Flavors

INGREDIENTS:

(4 servings)

1 sheet frozen puff pastry

For canapés, small seasonal cookie cutters

1/4 cup butter

1 cup fresh mushrooms, sliced

1/4 cup green onions, chopped

1 Tablespoon flour

1 cup light cream

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/8 teaspoon nutmeg

1 cup cooked Maine lobster, diced

1/4 cup Parmesan cheese, grated

1 Tablespoon dry sherry

1 Tablespoon fresh rosemary, snipped

To Garnish rosemary sprigs, lemon slices, seasonal fresh fruit

DIRECTIONS:

Follow package directions for thawing, rolling, shaping and baking puff pastry. When cool, split into 2 layers.

Directions for thermidor: In a covered glass casserole, cook butter in microwave until melted; do not brown. Stir in mushrooms and onions; cook on high 3 minutes or until tender. Stir in flour; then add cream salt, garlic powder, dry mustard, and nutmeg. Stir well. Cook on roast until thick, stirring once during cooking. Mix in Maine lobster, cheese and sherry. Cook on roast 5 minutes until hot. Serve hot over puff pastry canapés.

To serve, place 6 single canapés on a plate, top with thermidor. Sprinkle with snipped rosemary. On side, place 1 sprig of rosemary topped with a standing lemon slice and if available, add seasonal fresh fruit.

NUTRITIONAL:

Per Serving:

Cal. 631 kcal

Prot. 17 g

Carbo. 33 g

Chol. 100 mg

Total Fat 48 g

Sod. 791 mg

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