Puff Pastry Shells with Brie and Lobster Cream

Serve this elegant cheese and seafood recipe as an appetizer or first course. It prepares in minutes.

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Makes:
12 servings
Start to Finish:
20 mins
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Puff Pastry Shells with Brie and Lobster Cream

Ingredients
2
10 ounce packages frozen pastry shells (12 total)
2
tablespoons butter (no substitutes)
1
small red onion, finely chopped (about 1/3 cup)
1
clove garlic, minced
2
tablespoons all-purpose flour
1/8
teaspoon ground red pepper
1 1/4
cups half-and-half or light cream
1/2
cup dry white wine or champagne
6
ounces Brie cheese, rind removed, cut up
8
ounces fresh or frozen lobster or crabmeat, cut into chunks (about 1-1/2 cups)
 
Green peppercorns in brine, drained; capers, drained; halved dried figs; or chopped smoked almonds (optional)

Directions

  1. Thaw and bake pastry shells according to package directions.
  2. Meanwhile, melt the butter in a medium saucepan. Add onion and garlic; cook and stir over medium heat for 5 minutes or until tender. Stir in flour and ground red pepper. Stir in half-and-half or light cream and wine or champagne. (Mixture may appear curdled, but will become smooth as it cooks.) Cook and stir until thickened and bubbly; cook and stir 1 minute more. Add Brie, stirring until melted. Add lobster or crabmeat; heat through.
  3. Spoon into baked pastry shells. Garnish with peppercorns, capers, figs, or almonds as desired.

Nutrition Facts

(Puff Pastry Shells with Brie and Lobster Cream)
    Per serving:
  • 324 kcal cal.,
  • 23 g fat
  • (5 g sat. fat,
  • 37 mg chol.,
  • 341 mg sodium,
  • 20 g carb.,
  • 0 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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