Lobster Profiterole

Ingredients: Pate Choux (puff pastry)

Procedure:

Melt butter with milk and all zest.

Then add all dry ingredients.

Cool off, and then add egg beat in one at a time.

Put in a pastry bag and pipe out the desired size.

Bake at 350 for 12 minutes.

Ingredients: Lobster Filling

Procedure:

Combine all ingredients and chill.

Ingredients: Peach Vinaigrette

Procedure:

Combine vinegar, puree and shallots mix well then slowly add oil, season with salt and pepper.