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Do you want to look like a master chef on New Year’s Eve? We called in the big guns to help us find the perfect recipe. 

Executive Chef at Harvest CambridgeTyler Kinnet, is sort of a big deal. At a young age, he took over the kitchen that housed the culinary creativity of masters like Barbara Lynch, Frank McClelland, Lydia Shire, and even the late legend Julia Child. These days, Kinnet is a master in his own right. We hope you enjoy his tasty recipe for Lobster Gougeres!


LOBSTER GOUGERES RECIPE

If I were going to a New Year’s Eve party, I would make something completely fun but classic at the same time– Lobster Gougeres!

Gougeres are baked pastries made of “pate au choux,” a very thick French-style batter. This light little bite of food is based on the classic New England lobster roll. With these cocktail snacks, one bite, and you’re done, no fork or plate needed.

The only downside is they are a bit expensive to make. But hey, it’s the new year, and the appetizers should stand up to the champagne!

Lobster Gougeres Recipe
Lobster Gougeres Recipe

STEP 1 – MAKE THE BATTER (PATE AU CHOUX)

This is the thick French-style batter you will end up turning into mini lobster rolls.

Ingredients

  • 1-pound butter
  • 2 cups of milk
  • 2 cups of water
  • 1.5 tablespoons salt
  • 4 cups AP flour 
  • 16 eggs

Instructions

  1. In a large, heavy pot, melt the butter, add the milk, water, and salt; bring the liquid to a boil.
  2. Mix in the flour and cook the formed dough over low heat for about 5 minutes, stirring regularly. Make sure not to burn the bottom!
  3. Preheat a convection oven to 350 degrees.
  4. Transfer into a mixer with a paddle attachment. On medium speed, mix in 2-3 eggs at a time until all are incorporated. Continue until the batter is elastic and silky. Allow to cool.
  5. Using a small ice cream scoop, Scoop about 1-ounce portions onto a baking sheet lined with paper. After each scoop, clean the scooper in hot water.
  6. Cook the pate au choux for 20-30 minutes, rotating halfway through cooking until they are nice and golden.
  7. When removed from the oven, split each top just a little to release the steam, preventing them from getting soggy. Cool at room temperature.

STEP 2- MAKE THE LOBSTER SALAD

This isn’t really a recipe as much as just a basic seasoning for the lobster. As an Ohioan in New England, I’ve seen lobster salad ridiculed for being too complicated. Keep the recipe simple- A touch of celery for crunch, a dash of salt, a squeeze of lemon for brightness and just enough mayo to bind it together. Seriously, don’t do anything else, Heaven help you!

Ingredients

  • 1-2 pounds of fresh lobster meat, lightly chopped 
  • A few tablespoons of mayonnaise
  • 1 rib of celery, minced
  • lemon juice 
  • salt

Instructions

Mix it all up in a bowl and keep it cold!

STEP 3: PUTTING IT ALL TOGETHER!

You will need a few extra ingredients to complete our New Year’s Eve hors’derves.

Ingredients

  • Good quality creme fraiche
  • Salmon Roe (Wholefoods is excellent for this)
  • Fresh Green Chervil

Instructions

  1. Layout the gougers on a tray, and they become our little lobster rolls. Using your fingers, fold the insides inward, gently creating a cup.
  2. With a small spoon, place a dollop of creme fresh in the center of each gougere.
  3. With a larger spoon, fill each gougere generously with lobster salad.
  4. With a tiny spoon or knife, place 4-5 salmon eggs on each gougere.
  5. Garnish with a nicely picked piece of chervil. (if you’re traveling, save the garnishing until you arrive at the party, and if you’re packing them up to go, use a container that doesn’t allow the lid or plastic wrap to smash the lobster.

QUICK NOTE: The prep can be done the day before, but you may need to quickly re-toast the gougeres to regain the freshness. You can also assemble these ahead of time, but only for an hour or two; don’t want them getting stale or soggy!

Enjoy and Happy New Year!

This post originally appeared in The Mazer Group‘s December newsletter. For more great posts and real estate eye candy, subscribe to [email protected]

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