Lobster and leek


  • 4 vol-au-vent
  • 2 packages (170g/pack) of lobster meat from Fruits de Mer du Québec
  • 1 tbsp butter
  • 1 cup chopped leek
  • 1 clove garlic, minced
  • 1 1/2 cup 15% fat cream cooking
  • 1/4 cup Boursin garlic and herb cheese
  • 1/2 cup shredded skim mozzarella cheese
  • 1 cup frozen peas
  • Salt and pepper
  1. In a nonstick skillet, melt the butter and brown the leek for about 3 minutes. Season with salt and pepper then add the garlic. Continue cooking for 1 minute. Pour in the cream and bring to a boil.
  2. Let simmer for 2 minutes.
  3. Add Boursin, cheese and peas.
  4. Coarsely chop the lobster meat and add it to your sauce. Pour the sauce into the vol-au-vents.

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Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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