English Lobster

English Lobster
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • sauce:

  • 2 Tbsp.
    (30 mL)


  • 3

    dried chopped scallions

  • 1/4 cup
    (60 mL)


  • 1/2 cup
    (125 mL)

    fish stock

  • 1 cup
    (250 mL)

    country style cream 15 %

  • 1/4 cup
    (60 mL)

    medium-dry sherry or white wine

  • 2 x 1 1/4 lb
    (2 x 565 g)


  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)

    grated Parmesan

  • fresh parsley

  • 4

    patty shells


In a pan, melt the butter; add the scallions and brown for 1 minute. Add the flour, stirring constantly for 1 to 2 minutes.

Add the fish stock, cream, sherry or wine, salt and pepper and let simmer for several minutes.

Add the lobster.

Fill the vol-au-vent pastries with the lobster preparation and put them in a casserole dish.

Sprinkle with Parmesan cheese.

Brown under broil at 220°C or 230°C (425°F or 450°F).

Decorate with parsley and slices of lemon or star fruit.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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