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.
Total Time:
20 mins
Servings:
Makes 12 appetizer servings.
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 (
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. Makes 12 appetizer servings.
Nutrition information
Calories 324, Total Fat 23 g, Saturated Fat 5 g, Cholesterol 37 mg, Sodium 341 mg, Carbohydrate 20 g, Fiber 0 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Lobster Newburg
Milk replaces cream in this low-fat version of an easy-to-fix classic. Serve this brunch or lunchtime favorite for a gathering of special friends.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
