Crab & Lobster Mornay Vol-au-Vents
Prepare Pepperidge Farm Puff Pastry Shells according to directions.
John removed the meat from two small lobster tails from their shells, diced them, then sauteed them in a little bit of butter for about 5 minutes just until they were cooked through (opaque).
Then he prepared Crab Mornay according to the Better Homes & Gardens New Cook Book, substituting Tony Chachere’s Original Creole Seasoning for the Cayenne Pepper. When the sauce was prepared, he added Fresh Crabmeat and the Lobster Meat.
|The Casino on Catalina Island, CA|
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