Lobster cream puffs

Prepare the batter, because it requires 2 hours of rest.

Melt the butter in a saucepan.

Put the flour into a bowl; Add the yeast and a good pinch of salt and stir; then slowly pour in the melted butter and add the whole egg.

Begin to mix with the wooden spoon, then pour slowly the milk and continue stirring until you get a thick smooth batter, that you leave it sit, covered, for 2 hours.

Shortly before the expiration of this time, prepare the lobster for the filling (we have advised that in the box to help in the operation, but of course nothing forbids you to use fresh lobster bake it with all its tegument and then sgusciandola into the pulp, intact as much as possible): cut it into pieces and let it jump for 5 minutes in the butter a bit bubbly, salandola; then levatela from heat, allow to cool and add to the batter, stirring gently.

Do smoke plenty of oil in a large pan and move in a spoonful of batter at a time, which preleverete from the bowl together with a piece of lobster.

You'll see form suffered a swollen beignets that swimming in hot oil, where you turn gently, to Brown on all sides.

As soon as the first cream puffs are ready, levateli from the oil and place them on a tray covered with absorbent kitchen paper to Miss cooking grease; then introduceteli in the oven (first on and then off) to keep them warm while you fry the rest.