2 steamed 2 lb lobsters
1-2 lbs of steamed mussels
Choux Pastry (recipe follows)
1/3 LB of Gruyère cheese cut into 1/4 inch cubes
1/2-3/4 teaspoon of freshly ground pepper
1 large egg
Add cheese cubes and black pepper to the pastry and combine well.
With a tablespoon, scoop and shape 1 3/4 inch balls of dough and place evenly on parchment paper on a baking sheet.
Beat the egg with 1 teaspoon of cold water and brush this egg wash over the dough balls. Bake in a 400 degree oven for 19-21 minutes on center rack. Shut off oven and let them sit for 8-12 minutes, till slightly golden brown.
Drizzle the lobster and pastry with melted butter (french butter if you can find it) infused with Herbs De Province.
Place opened mussels around pastry as in picture and drizzle hot butter mixture over the mussels in the shell.
Pâte à Choux (Choux Pasty)
6 tablespoons of butter
1 teaspoon of salt
4 large eggs at room tempurature
1 large pinch of nutmeg
1 cup and 2 tablespoons of flour
Combine salt, nutmeg, butter and one cup of water in at least a 12 inch pan and bring to a boil on a medium heat. Turn off heat, stir and add flour. Stir with a wooden spoon until well mixed. Turn the heat back on low and stir until the batter dries out a bit. Remove from the stove and add the 4 eggs, one at a time, mixing well making sure each egg is mixed in before adding the next.