Puff Pastry Shells with Brie and Lobster Cream
10 ounce packages frozen pastry shells (12 total)
tablespoons butter (no substitutes)
clove garlic, minced
teaspoon ground red pepper
cups half-and-half or light cream
cup dry white wine or champagne
ounces Brie cheese, rind removed, cut up
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)
- Thaw and bake pastry shells according to package directions.
- 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.
- 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