5/10 oz. lobster tails, steamed and chopped into bite size pieces

1 cup brandy

1 stick butter

1/2 cup flour

1.25 cups diced shallots

1.5 cups green peas

2 cups clam juice

2 cups heavy cream (if too thick thick once cooked thin with additional cream)

1 T freshly chopped thyme

4 T freshly chopped chives

1/4 tsp paprika

Salt, pepper, and cayenne to taste

3 sheets of puff pastry (2 boxes)

1 egg yolk mixed with a spoonful of water


Preheat oven to 400.  Saute shallots in butter  until soft. Do not brown.  Increase heat.  Add brandy and reduce by 50 percent.  Add all flour and stir.  Immediately add clam juice, cream and thyme and allow to simmer while continuing to stir so that flour is incorporated. After about 10 minutes add peas.  Continue to simmer on low heat while stirring frequently for another 7-10 minutes. Remove from heat.  Season with salt, pepper and cayenne.  Once cool, add chives and lobster.

Unfold puff pastry on lightly floured surface. Roll and flatten slightly.  If pastry cracks sprinkle crack with water and press edges back together to seal.  Cut out rounds of pasty approximately 1/2 inch larger than your dish.  Fill each dish with lobster mixture.

Top with pastry.  Brush with egg yolk . Make a cut out of a lobster claw.  Top and brush with egg again.  Make sure to use egg to seal pastry to sides of dish. Bake at 400 for 15-20 minutes or until golden.

**Lobster mixture can be made one day ahead and refrigerated.