Rhubarb Hot Pocket

Name: Rhubarb Hot Pocket
Cuisine: Canadian
Ingredients: 1¼ cup Rhubarb stalks trimmed, ½” pieces; 1 Apple, cored, diced; 1½ tsp Pectin, powdered; 1½ tsp Pectin, powdered; 1 tbsp Monk-fruit or coconut sugar; 1 tbsp Monk-fruit or coconut sugar; 1 Grapefruit, segments diced, juice & zest; 1 Grapefruit, segments diced, juice & zest; 2 Lobster tails, cooked, diced; Short-crust pastry; Egg wash; 1 Lobster tail, cooked, 4 slices garnish; 12 oz Pistachio Lobster ice cream; 12 Pistachio nuts; 4 Basil leaves; 12 oz Premium vanilla ice cream; 1 oz Pistachios chopped; 2 cups Heavy cream; 2 cups Milk; 10 egg yolks; ¾ cup sugar; 1 vanilla bean, split; 3 oz Lobster, cooked, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Stewed Rhubarb-Apple

1¼ cup Rhubarb stalks trimmed, ½” pieces
1 Apple, cored, diced

Americas
Canada
Fish course
Dessert
Pescatarian

Method

Make Stewed Rhubarb-Apple - Add the fruit, sugar, pectin & Juice to a pan. Cover & bring to the boil. Reduce heat to a simmer and cook until the fruit is dry. Cool mixture. Fold in cooked lobster meat.

Quick Pistachio Lobster Ice cream - Sightly melt ice cream. In a bowl add ice cream, cooked lobster & pistachios. Freeze until firm.

Homemade Pistachio Lobster ice Cre