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.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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