- 1/2 pound haricots verts or small, tender green beans
- 1/2 pound small new potatoes
- Two 1 1/2-pound live lobsters
- 1/2 cup seeded and finely chopped plum tomatoes
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh tarragon
- 1/2 teaspoon freshly ground white pepper
- One 17.3-ounce package frozen puff pastry (2 sheets)
- 1 1/2 teaspoons white truffle oil
- Lobster Sauce
- 1 large egg, lightly beaten, for glaze
- Bring 1 gallon water and 1 teaspoon of the salt to a boil in a large stockpot.
- Meanwhile, cook the haricots verts in a large saucepan of lightly salted boiling water until tender, about 4 minutes. Drain the beans in a colander set over a large bowl, reserving the boiling water. Transfer the beans to a bowl of ice water to cool, then drain. Return the water to the stockpot and return to a boil over high heat.
- Put the potatoes in a large saucepan, add lightly salted water to cover, and bring to a boil over high heat. Cook until just fork-tender, about 6 minutes. Drain the potatoes in a colander and rinse under cold running water until cooled.
- Add the lobsters to the stockpot and cook over high heat until the shells turn bright red, about 7 minutes. Transfer the lobsters to a large bowl of ice water and let stand until cool enough to handle, about 5 minutes.
- Remove the tail and claw meat from the shells. Finely chop the meat; cover and refrigerate. Reserve the shells for the lobster sauce.
- Preheat the oven to 375?F.
- Quarter the potatoes. Cut the haricots verts crosswise in half. In a large mixing bowl, combine the lobster meat, potatoes, haricots verts, tomatoes, parsley, tarragon, the remaining 1/2 teaspoon salt, and the white pepper.
- On a lightly floured surface, gently roll out 1 puff pastry sheet just to remove the creases; it should be 1/4 inch thick. Using an inverted 1-cup ramekin as a template, cut out 3 pastry rounds. Roll out each pastry round to make it about 1 inch larger than the ramekin. Repeat with the other pastry sheet.
- Stir the truffle oil into the lobster sauce. Divide the lobster mixture equally among six 1/2-cup ramekins. Spoon 1/4 cup of the lobster sauce over the lobster mixture in each dish. Fit a pastry round on top of each ramekin and press around the rim to seal. Brush the top of the pastry with the egg glaze. Place the ramekins on a baking sheet.
- Bake until the pastry has puffed and is golden brown, about 15 minutes. Serve immediately.
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