- make this recipe
- user reviews (0)
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)
- Servings Per Recipe 12,
- Calories 324,
- Protein (gm) 9,
- Carbohydrate (gm) 20,
- Fat, total (gm) 23,
- Cholesterol (mg) 37,
- Saturated fat (gm) 5,
- Sodium (mg) 341,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
