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Lobster Mousse Puff Pastry Bouchees

Lobster Mousse Puff Pastry Bouchees

  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 each


  • 3/4 pound lobster tail meat, rough chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/2 cup chilled heavy cream
  • 1 tablespoon minced tarragon
  • 2 packages pre-baked phyllo shells (30 shells)
  • 1 ounce Sevruga caviar, optional


  • Preheat oven to 400ºF.

  • In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.

  • Pipe or spoon the lobster mousse into the puff pastry shells and cook in the oven until the mousse is set and the shells are golden brown, about 8 minutes.

  • Serve immediately topped with a dollop of caviar.