Creamed Lobster in Puff Pastry Pillows

We simplified the name of this recipe which is classically known as ‘vol-au-vent’ - a simple puff pastry with a small hollow case to hold the deliciousness of the Parmigiano Reggiano creamed lobster sauce.


3 tbsp | 45 mL

1 leek, finely chopped

1/2 red bell pepper, finely diced

1 rib celery, finely diced

3 tbsp | 45 mL
all purpose flour

1/2 tsp
celery salt or seasoned salt

1 1/2 cups | 375 mL

1/2 cup | 125 mL
Tre Stelle® Parmigiano Reggiano Cheese, grated

1 cup | 250 mL
Arla® Havarti Cheese, shredded

1 3/4 cups | 425 mL
cooked lobster meat, roughly diced

salt and pepper to taste

1 tsp | 5 mL
fresh parsley, finely chopped

4 ready made vol-a-vent shells

Additional Tre Stelle® Parmigiano Reggiano and finely chopped parsley for garnish if desired



Melt butter in a medium saucepan; add leeks, red pepper and celery. Sauté until celery is tender; approximately 10 minutes.

Stir in flour and celery salt and brown for 2 minutes. Gradually add milk, stir constantly until mixture begins to thicken. Stir in Reggiano and Havarti; cook just until cheese melts. Add lobster pieces, chopped parsley, salt and pepper to taste.

Spoon mixture into vol-a-vent shells and serve.

Garnish with additional Tre Stelle® Reggiano Cheese and fresh parsley if desired.