Lobster Napoleon
1 box Phyllo Dough
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8 each Chervil Sprigs
¼ cup Clarified Butter
12 oz Boursin Cheese (Softened)
12 oz Lobster Meat (Chopped)
¼ oz Black Truffles (Sliced Very Fine) or Truffle Peelings
To Taste White Truffle Oil
Method:
1. Mix lobster meat, boursin and chervil for the filling
2. Layer 5 each of the phyllo and clarified butter and cut in half lengthwise
3. Put ¼ of the mix into the dough and roll into a log shape
4. Brush with butter and arrange on sheet pan
5. Bake for approximately 10 minutes on 375° F till golden brown
6. Cut on a bias and arrange on plate
7. Garnish with sauce, chervil sprigs, truffle oil and black truffles
Lemon Chervil Beurre Blanc
1 each Shallots Chopped Fine
¼ lb. Butter Unsalted
3 oz White Wine
1 each Lemon (Juiced Fresh)
1 each Bay Leaf
1 Sprig Thyme
4 oz Heavy Cream
6 Sprigs Chervil (Chopped)
To Taste Salt and White Pepper
Method:
1. Reduce white wine, bay leaf, thyme and shallots until semi-sec
2. Add cream and reduce by 2/3
3. Add butter and stir constantly
4. Add lemon juice
5. Season with salt and pepper
6. Strain through a chinoise
7. Add chervil to finish