Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 45 minutes
Ingredients (serves 4):Method: Using a pastry cutter, cut out pastry discs of about 10cm in diameter.
Bake at a low heat for 15 minutes, turning half way.
Leave to cool.
Cook courgettes in boiling water for 2 minutes, then strain.
Cook lobster in boiling stock for 15 to 20 minutes.
Meanwhile, take another pan and saute onions and tomatoes in a tablespoon of olive oil. Season and cook for 15 to 20 minutes.
Put a spoonful of tomato and onion mixture onto each pastry disc, top with a slice of courgette. Sprinkle with thyme and olive oil, bake in an oven preheated to 180°C (350°F), for 30 minutes.
Prepare lobster, then slice.
Saute in 20g butter over a low heat, in a covered pan.
Sprinkle with chervil, serve with courgette bites.