Ingredients
3 tbsp | 45 mL
butter
1 leek, finely chopped
1/2 red bell pepper, finely diced
1 rib celery, finely diced
3 tbsp | 45 mL
all purpose flour
1/2 tsp
celery salt or seasoned salt
1 1/2 cups | 375 mL
milk
1/2 cup | 125 mL
Tre Stelle® Parmigiano Reggiano Cheese, grated
1 cup | 250 mL
Arla® Havarti Cheese, shredded
1 3/4 cups | 425 mL
cooked lobster meat, roughly diced
salt and pepper to taste
1 tsp | 5 mL
fresh parsley, finely chopped
4 ready made vol-a-vent shells
Additional Tre Stelle® Parmigiano Reggiano and finely chopped parsley for garnish if desired
Directions
Melt butter in a medium saucepan; add leeks, red pepper and celery. Sauté until celery is tender; approximately 10 minutes.
Stir in flour and celery salt and brown for 2 minutes. Gradually add milk, stir constantly until mixture begins to thicken. Stir in Reggiano and Havarti; cook just until cheese melts. Add lobster pieces, chopped parsley, salt and pepper to taste.
Spoon mixture into vol-a-vent shells and serve.
Garnish with additional Tre Stelle® Reggiano Cheese and fresh parsley if desired.