1 sheet of puff pastry
3 pounds (1.5 kg) Nova Scotia lobster, steamed, shelled and cut into bite-size pieces
18 asparagus stalks, peeled and cut into bite-size pieces
1 red pepper, cut into julienne strips
2 leeks, white parts only, washed well and cut up
4 ounces (125 g) wild mushrooms, cut in medium dice
1 tablespoon (15 mL) fresh tarragon, chopped
1 teaspoon (5 mL) fresh lovage, chopped
1 teaspoon (5 mL) Dijon mustard
4 cups (1 L) whipping cream
1 ounce (30 mL) Glen Breton whisky
Salt and pepper, to taste
Cut puff pastry into six rounds, place on a parchment paper-lined baking sheet and bake at 400°F (200°C) for 8 minutes, or until lightly browned. Set aside.
Combine all ingredients in a saucepan and bring to a boil. Immediately reduce heat and let simmer until asparagus is tender, about 7 minutes. Drain well. Divide into six bowls and top each with a puff pastry round. Makes 6 servings.