- Tail and claw meat from 2 cooked Maine lobsters
- 16 ounces lobster bisque or lobster soup
- 4 ounces heavy cream
- 2 tablespoon tomato paste
- 1 teaspoon parsley
- 1 teaspoon tarragon
- Lemon juice as needed
- Two 12-inch by 12-inch squares puff pastry
- 1 egg yolk, beaten
Cut the lobster tails into 1/3-inch pieces. Place the tail meat in a medium bowl. Set aside. Reserve the claws for plating.
In a large pot, bring the lobster bisque to a boil. Add the cream and tomato paste. Reduce by two thirds. Remove from the heat and let cool.
Add half of the reduction to the lobster tail meat. Add the parsley, tarragon, and a few drops of lemon juice. Stir to combine. Reserve the other half of the reduction for plating.
Lay down a sheet of puff pastry. Cut it into 4 equal pieces that will fit inside your waffle iron. Repeat with the other sheet of puff pastry.
Place some of the lobster mixture in the middle of a piece puff pastry. Brush the pastry edges with egg yolk. Top with another piece of puff pastry. Gently press down on the edges to seal the “waffle.”
Repeat with the remaining puff pastry and lobster mixture, making a total of 4 waffles.
Preheat the waffle iron. Bake each waffle until brown.
Serve the waffles while hot, drizzled with lobster reduction and with reserved lobster claws on the side.