Prep Time: 10 Minutes
Cook Time: 30 Minutes
8 oz. Lobster Meat
½ Stick of unsalted Butter
2 Tablespoons plus 1 Teaspoon medium dry-sherry
3 Tablespoons plus 1 Teaspoon brandy
1-1/2 Cups Heavy Cream
Cayenne to Taste
- In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes. Add 2 tablespoons of the Sherry and the 3 tablespoons of the brandy, and cook the mixture, stirring for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl.
- Add the cream to the sherry mixture and boil the mixture until it is reduced to the 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon sherry, the remaining 1 teaspoon brandy, the cayenne and salt to taste. Add the mixture to the puff pastry, and bake.