Lobster Puff

Preparation:

Preparation: First prepare the batter, because it requires 2 hours of rest. Melt the butter in a pan. Put the flour in a bowl; add the yeast and a good pinch of salt and mix; then slowly pour in the melted butter and add the whole egg. Start mixing with a wooden spoon, then slowly pour in the milk and continue to stir until you have obtained a dense, perfectly smooth batter, which you will leave to rest, covered, for 2 hours. Just before this time expires, prepare the lobster for the filling (we have recommended the canned one to make the operation easier, but of course nothing prevents you from using the fresh lobster, cooking it with all its integument and then shelling it to obtain the pulp, as intact as possible): cut it into small pieces and sauté it for 5 minutes in the bubbling butter, salting it a little; then remove it from the heat, let it cool down and add it to the batter, stirring gently. Heat plenty of oil in a large pan and transfer a spoonful of batter at a time, which you will take from the bowl together with a piece of lobster. You will immediately see a swollen cream puff form which, swimming in boiling oil, where you will turn it gently, will have to brown on all sides. As soon as the first puffs are ready, remove them from the oil and place them on a tray covered with absorbent kitchen paper to lose the cooking grease; then put them in the oven (first on and then off) to keep them warm while you fry the others.