Scallops in Pastry with Lobster Sauce

Recipe View 2 mins Prepare the Lobster: In a large skillet, melt the butter over medium heat. (2 minutes) Split the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and the meat is opaque. (5-7 minutes) Remove the tail from the pan. Once cool enough to handle, peel off the shell and dice the meat; set aside.

Recipe View 7 mins Craft the Lobster Sauce: Whisk the flour into the butter in the skillet. Cook, stirring constantly, over medium heat for 2-3 minutes to create a roux. Gradually whisk in the heavy cream and cream sherry. Continue to stir constantly over medium heat until the sauce thickens. (About 2 minutes) Gently fold in the diced lobster meat and remove from the heat.

Recipe View 0 mins Assemble the Pastries: Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean, lightly floured surface and cut into eight 6-inch circles. If needed, use a rolling pin to enlarge them slightly to yield four circles from each crust. Press the circles into four individual-sized ramekins.

Recipe View 0 mins Fill and Top: Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with the remaining pie crust dough and crimp the edges to seal, creating a decorative finish.

Recipe View 15 mins Bake to Golden Perfection: Bake in the preheated oven until the crusts are golden brown. (12-15 minutes) Let cool slightly before serving.

Recipe View 0 mins Serve and Enjoy: Serve immediately, generously topping each pastry with the warm lobster sauce.