Recipe: Lobster salad profiteroles

Do you have a special engagement coming up that calls for some decadent canapes?

You’re in luck. Chef Caitlin Mark from the H2 Rotisserie and Bar at the Westin Bayshore has you covered with this recipe for lobster salad profiteroles.


  • 3 cups lobster meat (claw meat is preferred for its texture, but tail meat can also be used)
  • ¾ cup mayonnaise
  • ½ cup celery, diced small (save celery leaves for garnish)
  • ¼ cup red pepper, diced small
  • 1 tbsp lemon juice
  • 1 tsp sriracha (optional)
  • 20ea profiteroles


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