by The River Ranch (Tahoe City, CA.)
Serves: 6 guests. Preparation time: 30 minutes.
- 2 oz. Sliced Mushrooms (Drained) [#1]
- 1 C. Thinly Sliced Celery
- ½t. Chervil or Parsley (Crushed)
- ¼ C. Butter or Margarine
- 16 oz. Lobster Bisque [#2]
- 8 oz. Cooked Lobster Meat [#3]
- 1 C. (½ Pt.) Light Cream
- 6 Patty Shells (Thawed/Baked) [#4]
[#2] Panera Bread (Refrigerated) Lobster Bisque (16 oz.)
[#3] Pier 33 Gourmet Cooked Wild Langastino Lobster (8 oz.)
[#4] Pepperidge Farm Frozen Puff Pastry Shells (10 oz.)
Bake the Patty Shells, tops up, as directed on the package and keep them warm.
While the Shells are baking, in a deep saucepan, over medium heat, brown the drained Mushroom Pieces with the Celery and Chervil in the Butter until tender. Stir frequently for about 9 minutes and cover if necessary. Pour off all the excess water from the saucepan.
Add the Cooked Lobster to the saucepan. Heat thoroughly and stir occasionally for 5 minutes. Now add the Bisque and Cream to the saucepan. Heat thoroughly and stir occasionally for 5 more minutes.
The Shells should be done soon. Let them cool for 2 minutes, then remove the tops as directed on the package. Place one Shell on a serving plate and, using a ladle, fill the Shell with the Lobster Mix. Use the Shell Top as a lid if desired. Serve the Lobster Pompadour in the warm Patty Shells, with a knife and fork.
”Pompadour” - A French term used to describe a woman's hairdo that is circled and piled on top.
